I bought two large boxes of corn flakes awhile ago when the buy-one-get-one promotion was on. Little John prefers original cornflakes over flavoured types, good for him as it contains less amount of sugar. Cornflakes at our home going really slow, I planned to clear up stock with this cookie but it did not help much obviously. I am thinking if I should bake another type of cornflakes cookie with honey.
I am shy to mention that I gobbled up almost a small container soon while storing them in containers luckily I doubled up this recipe.
Ingredients (makes 90 pieces):
100 g butter
80 g caster sugar
1 no. egg
½ tsp vanilla essence
130 g cake flour
20 g custard powder
20 g rice flour
30 g Oatmeal, grounded
50 g ground almond
60 g Cornflakes (original flavour), crushed briefly
- Sift together all flours then mix in custard powder, oat and ground almond. Set aside.
- In a separate mixing bowl, cream together butter and sugar till creamy.
- Add in vanilla and egg in three batches, continue to cream till fluffy.
- Add in flour mixture bit by bit till soft dough is formed.
- To make cookie, scoop about a teaspoon of dough and flatten it slightly with fingers. Drop dough in the bowl containing cornflakes and press gently so that cornflakes will stick on the dough.
- Use fingertips to shape the dough into a small ball then put in a paper case.
- Bake cookies in preheated oven at 160°C for 15-20 minutes.
- Cool completely before storing in an airtight container.