had a sudden inspiration in the middle of a very boring Monday (i think it’s right about that time when i have officially run out of things to do for the holidays) to bake.
and thus, i decided to find out the recipe for Cornflake Cookies!
originally, those that i had in mind were cornflakes drenched in honey and presented in little cupcake paper cups during chinese new year. but apparently, they are called ‘Honey Cornflakes’.
nonetheless, i found recipes for both and decided to try them out!
here’s where i got the recipe for the Honey Cornflakes
but i made abit of modification, with the help of matin the cordon bleu pro, so that i could bake more cornflakes at a time:
1 tbsp sugar
1/4 cup honey
4 cups corn flakes
1. Melt butter over low heat. In cut pieces so that it melts easily.
2. Add in sugar and honey (pre-stirred beforehand so that the sugar doesn’t burn), stir till sugar is dissolved
3. Add in cornflakes and mix well.
4. Spoon into small paper cups
5. Bake for 5 mins at 160 degrees celcius (tried 8 mins and i totally chaota-ed my cornflakes)
that took about 1 hour to finish, quite fast! definitely gonna bake these during CNY again, in a larger scale of course!
next up was the real Cornflake Cookies, which i got the recipe from the first hit on the Google search
200 g butter
300g all-purpose flour
60g bran or any cereal (coarsely crushed)
1 tsp vanilla essense
30g corn flour/corn starch
Beat butter and sugar till pale and creamy. Add vanilla essence. Stir in the lightly beaten eggs. Fold in the flour mixture including corn flour. (Mixture must not stick to our hands when touched.) Using an ice cream scoop, scoop out about 1 teaspoon of the cookie dough and roll it into the crushed cornflakes. Transfer them to a baking tray lined with parchment paper and bake for 25 minutes at 350 degree F or till golden brown.
a pretty good method, except i burnt a hell lot of cookies using the temperature they recommended- i think my oven really damn high power despite being so ancient. so i adjusted it to 20 mins at 160 degrees celcius and the cookies turned out much better.
unlike the previous cookies i’ve baked, these do not expand like crazy! i think it’s because there was no baking soda in the mix. thus, the trick is to press them flat onto the tray so that heat transfer is more efficient throughout the dough. also, the corn flour made it taste more like the crumbly kind of CNY cookies, very different from the famous amos kind of western cookies. it was definitely weird when i first popped it into my mouth, but my mum seemed to enjoy it, so i guess Asian-tasting cookies worked 😀
i find that the things you bake always taste better the next day, when you no longer are ge-lat of the smell of butter, flour and vanilla essence. so tomorrow i shall get a final verdict for my second solo baking experience!
regardless, i am so awesome because solo-baked! again! 😀