I finally found the recipe. Thank you to Roz@HomeKreation. They’re so so
good. The cookies are slightly crunchy around the edges. I love the texture. It
should be placed about 1-inch apart on an ungreased cookie sheet as it spread a
little and I had a yield of 108 cookies. I broke my Ikea spatula when making these
cookies last week. My daughter will have a fit for these when she wakes up
later.
The
ingredients are simple and the whole baking process is really a breeze. It
takes only about 30 minutes for you to have your first batch of crunchy
cookies!
Cornflake cookies
Ingredients
150g unsalted Butter
80g Icing Sugar
1 Egg Yolk
50g Corn starch
180g All-purpose flour
80g Cornflakes – crushed
1
cup Cornflakes
Directions
Preheat the oven to 175⁰C
and line the baking tray with baking paper.
Cream together the butter
and sugar until light and fluffy.
Add the egg yolk and beat
well.
Sift in the corn starch and
the all-purpose flour gradually.
Add in the
crashed cornflakes. Roll into small balls and coat with more cornflakes.
Bake at 175C for 10 - 15 minutes.
Cool on a wire rack
completely before serving or else it will be chewy. Repeat with the remaining mixture.
Store in an airtight container until required.
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