These cookies are easy to make and a great recipe for baking with kids. I managed to make about 83 cookies from this recipe, about a size of a tablespoon. So let’s get started.
- Preheat oven at 170 degree Celsius (fan force). Beat the butter and sugar until the mixture is pale yellow, light and fluffy, about 1-2 minutes at medium speed. Remember that the butter is soften at room temperature.
- Add the egg yolks and vanilla extract and continue mixing it until combine.
- Then mix in the plain flour, cornflour, baking powder and almond meal. Be careful to mix it at low speed or else you’ll get the flour all over you. Better still, use your hand to mix the mixture until a soft dough is formed.
- Crush the corn flakes to smaller pieces. I just use my hands for this. Add the corn flakes and combine the mixture until all incorporated.
- Scoop about a tablespoon of the dough and press it with your hand to form a rough ball. It doesn’t have to be a perfect round ball and it’ll give you a rustic look to the cookies. Safe time too!
- Arrange them on a baking tray, lined with baking paper. Bake them for about 15-20 mins at 170 degree Celsius or until golden brown.
- Cool the baked cookies on a cooling rack (see recipe note 3). Store them in an airtight container for about a month.
1. Beat butter and sugar until pale yellow, light and fluffy 
2. Beat in egg yolks 
3. Add in plain flour, cornflour, almond meal and baking powder. 
4. Combine until a soft dough is formed 
5. Add in crushed corn flakes 
6. Mix to combine 
7. Dough is ready 
8. Scoop a tablespoon of dough and press it to form a rough ball 
9. Arrange them on a baking tray lined with baking paper 
10. Bake them at 170 degree Celsius for about 15-20 mins or until golden brown 
11. Cool them down completely on the cooling rack
Recipe Note:
- Butter has to be soften at room temperature or else it will be difficult to mix.
- You can omit the almond meal if it’s not available.
- Do not transfer the baked cookies straight away onto the cooling rack as they will be soft to handle. Let them cool a bit on the baking tray then only transfer them onto the cooling rack to cool down completely.
Cooking Equipment:
- Hand mixer/stand mixer
- Digital scale, for precise measuring
- Measuring spoons
These cookies are easy to make and a great recipe for baking with kids. A classic cookies recipe for Eid Al-Fitr celebration in MalaysiaCornflakes Cookies
Ingredients
Directions
Recipe Note:
- Butter has to be soften at room temperature or else it will be difficult to mix.
- You can omit the almond meal if it’s not available.
- Do not transfer the baked cookies straight away onto the cooling rack as they will be soft to handle. Let them cool a bit on the baking tray then only transfer them onto the cooling rack to cool down completely.
Nutrition Per Serving (Based on 83 servings):
| NUTRITION INFORMATION | AVE QUANTITY PER SERVING |
|---|---|
| Calories | 51kcal |
| Protein | 0.5g |
| Fat (total) | 2.5g |
| – Saturated Fat | 1.4g |
| Carbohydrate | 6.3g |
| Sugars | 2.1g |
| Sodium | 11mg |
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