Cornflakes Cookie/玉米片脆饼/コーンフレーククッキー [CNY Bakes 2011 - Part IV]

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

Methods:

1. Sift together all flours then mix in custard powder, oat and ground almond. Set aside.
2. In a separate mixing bowl, cream together butter and sugar till creamy.
3. Add in vanilla and egg in three batches, continue to cream till fluffy.
4. Add in flour mixture bit by bit till soft dough is formed.
5. 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.
6. Use fingertips to shape the dough into a small ball then put in a paper case.
7. Bake cookies in preheated oven at 160°C for 15-20 minutes.
8. Cool completely before storing in an airtight container.