Ingredients
- 227g SCS unsalted butter (softened)- 120g icing sugar
- 250 all-purpose/plain flour
- 50g cornflour OR potato starch
- 1 pack 150g kellogg's cornflakes (50g finely crushed, 100g lightly crushed)
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
Method
1) Sift the plain flour, baking powder and cornflour or potato starch into a bowl. Set aside.
2a) Pour 50g of cornflakes in a ziplog bag, let out some air to flatten it before sealing. Crush cornflakes finely using a rolling pin. Pour out finely crush cornflakes on a bowl/plate and set aside.
2b)Using the same ziplog bag, pour the balance cornflakes in it and lightly crush cornflakes by squeezing the bag. Pour cornflakes on a plate and set aside.
3) In a mixer, cream butter and sugar until light and fluffy. Add egg and vanilla extract and continue to whisk until combine.
4) Add (1) into the butter & sugar mixture and mix well. Add the finely crushed cornflakes from (2a) and mix well. Cling wrap the dough and let it rest in the fridge for 20-30 minutes.
5) Using 1/2 tbs portion, shape the dough a little (don't have to shape it too nicely. No need to roll it into a nice round ball or flatten it coz it will flatten and spread as it bakes in the oven.) and drop it into the lightly crushed cornflakes in (2b). Coat dough with the crushed cornflakes and arrange the dough on a tray lined with parchment paper. Note: As said, the cookies will spread as they bake so do leave adequate space between cookies to allow the expansion of the cookies.
6) Bake in pre-heated oven at 180c for 18 minutes or until the cookies turn a golden brown. Cool on rack before storing in air-tight container.