Butter Cornflakes Cookies

Long back when my cooking range was new and I was also quite new to baking, I had seen this recipe on a cookery show on TV. I had even tried making a similar one maybe 10-11 years back. Back then there was no blog of mine nor was I active on social media. But these days thanks to the baking group on Facebook where I am quite active, I love to experiment with my bakes and try out new things and to add in my blog. So after successfully making Horlicks cookies and Bournvita cookies some time back, I was all ready for the third cookie of the day. I should accept that I am a bit lucky with cookies,  I try various flavours, ingredients and make variations, but somehow it turns out good. I have had only very few flops in my cookies experiments, touch wood 🙂

The original recipe uses egg and condensed milk too. I have avoided both and simply used butter. I have used plain cornflakes, but you can choose any flavoured ones too. As always my cup is 240 ml.

Ingredients:

• All purpose flour 125 gm (1 cup)
• Butter 90 gm
• Powdered sugar 75-80 gm
• Baking powder a pinch
• Baking soda a pinch
• Salt a pinch
• Vanilla extract 1/2 tsp
• Crushed cornflakes 3-4 tbsp
• Milk 1-2 tbsp (optional)

Method:

• Preheat the oven at 160-170 degree Celsius for ten minutes.
• Line a baking tray or sheet with parchment paper and keep it ready.
• Sieve the flour, salt and rising agents.
• Cream the butter and sugar till it’s very light and soft. Add the extract and mix.

• Add the dry ingredients to the butter sugar mixture and mix gently.

• Do not knead hard. Just bring it together to form a dough.
• Crush the cornflakes and sprinkle them on a plate.

• Make small lemon sized balls from the dough and roll it in the cornflakes and flatten it gently.
• Place it on the parchment lined baking sheet.

• Repeat with the remaining dough.  If the dough appears too dry, moisten it slightly with milk and then coat it with the crushed cornflakes.
• Bake these cookies for 12-14 minutes.
• Take the tray out of the oven and allow the cookies to remain in the tray for few minutes.
• Transfer them slowly onto a cooling rack. Handle with care, they will be very soft and crumbly.

• After it is fully cooled, store them in airtight containers.
• Enjoy with a cup of cold milk or hot tea/coffee 🙂

Notes:

• Each oven behaves differently, so please check after 12 minutes or so. You might even require 16-18 minutes depending on your oven.
• For more details on cookie baking, refer the post on cookie facts. I have tried to compile the most common difficulties encountered while baking cookies and tried to provide some solutions for the same. Hope the post helps you all.