CNY Cornflakes Cookies

Chinese New Year is just around the corner and festive spirit is in the air. Yippy!
For years, CNY preparation is a furry of activities at my in-laws’ place. They will make pineapple jam from scratch and baked pineapple tarts. They will cook and steam Nian-gao and chinese carrot cake. The main role in the “decorating” department belongs to me. I will roll, by-hand, the short thin strips of dough to be placed in a cris-cross pattern on the tarts. Seemingly simple, but a task that seems to be best executed by only me :D This year, in-laws decided to take a break from pineapple tarts so no more dough rolling. I decided to invest some time into making one of my favourtie CNY staple, cornflakes cookies.

So off to google for recipes… And I found a couple of interesting ones, that I tested last night.

Version A adapted from here
20120110-115958.jpg
My adapted recipe as follows
Ingredients:
100g butter
75g sugar
1 egg
150g all-purpose flour
30g bran or any cereal (coarsely crushed) – actually I didn’t measure this at all, just pour a bunch into ziplock bag and start crushing
1/2 tsp vanilla essense
1/2 tsp lemon essence
15g corn flour/corn starch
1/4 tsp salt
Method:
1. Beat butter and sugar till pale and creamy. Scrape down the sides of the bowl.
2. Add vanilla essence. Stir in the lightly beaten egg.
3. Fold in the flour mixture including corn flour. (Mixture must not stick to our hands when touched.)
4. Using an ice cream scoop, scoop out about 1 teaspoon of the cookie dough and roll it into the crushed cornflakes.
5. Transfer them to a baking tray lined with parchment paper and bake for 25 minutes at 175 degree C or till golden brown

Version B adapted from here
20120110-120051.jpg
My adapted recipe as follows
Ingredients:
75g icing sugar
100g unsalted butter, at room temperature and cut into small pieces
1 large egg yolk
1/2 tsp vanilla essence
1/2 tsp lemon essence
150g cake flour
1/4 tsp table salt
80g Kellogg’s Cornflakes (coarsely crushed) – again didn’t measure
Method:
1. Beat the butter and icing sugar on low speed for about 10 seconds (to prevent your icing sugar from flying all over your kitchen) before increasing the speed to medium and beating for another 20 seconds or so. Scrape down the sides of the bowl.
2. Add the egg yolk and vanilla essence and beat for another 30 seconds. Scrape down the sides of the bowl again. Sift the cake flour into the mixing bowl, add the salt, and beat for another 30 seconds.
3. Pre-heat your oven to 175 degC.
4. Use a teaspoon to scoop up half a teaspoon of batter, and use another teaspoon to release the batter into the bowl of cornflakes. Use your fingertips to roll the ball of batter around till it is covered in cornflakes. Place the coated batter onto a baking tray lined with parchment paper, and repeat with the remaining batter.
5. Bake cookies for 22-24 min.

Verdit

The cookies were sampled and voted by office folks today…. and…. it’s a very close fight, with the victor winning by only a single vote. 

The winner is *drum-roll* version B !!

2 thoughts on “CNY Cornflakes Cookies

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