I've barely packed away my Christmas tree and Chinese New Year is already round the corner. I love this time of the year because we're in a celebratory mood for a few months at a stretch. The Chinese New Year baking frenzy is gaining momentum and these Corn Flakes Cookies are the rage on the Munch Ministry Facebook group. Those who have tried it say it's delicious and highly addictive. With a huge bag of corn flakes calling out to be used, I made these cookies one evening.
I'm quite a lazy baker and dislike using too many utensils. This cookie recipe is right up my alley because it is very easy and fuss free. I mixed the butter, sugar, egg and flour in one bowl using a spoon and coated the cornflakes in another.
These cookies turned out really delicious - they are crispy on the outside with loose, buttery crumbs inside. Reviews say that these cookies keep well for a long time inside an air tight container, but they were gobbled up by my three kids before I had a chance to find out if that's true. With its lovely golden hue, I think these cookies are perfect for Chinese New Year.
Corn Flakes Cookies (About 20-25 cookies depending on size)
Adapted from recipe by Molly Tay of Munch Ministry
- 100 g unsalted butter*, softened
- 100 g caster sugar
- 1 egg
- 175 g self raising flour
- Corn flake, crushed (I used about 3/4 cup)
- Pre-heat your oven to 160 degrees C.
- Cream butter and sugar till well mixed using a wooden spoon.
- Add in egg and mix well.
- Add in flour and mix well.
- Use a teaspoon, scoop out a small amount of mixture. Roll it gently into a ball the size of a small fishball (Mine was about 16 g each).
- Coat the ball with corn flakes all over.
- Place on a lined baking tray and gently press down with a fork to flatten it slightly.
- Bake for 15-20 mins till golden brown.
- Cool before removing from baking tray.
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.