Recipe: Cornflakes Cookies
What are Cornflakes Cookies?
Cornflakes Cookies as the name suggests are cookies with cornflakes added to the dough. Roughly crushed cornflakes is added to the cookie dough. Its adds a special kind of crunch and it is really tasty. In fact the first time I baked them, my son commented that they taste like popcorn! I use the plain Kelloggs cornflakes. I tried them with the local cornflakes and it lacked the crunch. A good way to use up plain cornflakes. I love dunking these cookies in milk, tea or coffee and yet the crunch is there.
First Time I Baked Cornflakes Cookies
Kelloggs cornflakes was on offer and I bought the packet or rather packets. After a while hubby declared that he is tried of plain cornflakes. And I’m more of a toast in the morning kind of person. Was wondering what I’d do with so much cornflakes. That’s when I remembered that I had cut the recipe from the Femina Magazine and saved it to try later. The later was now. It actually took me a whole day to look for it. Too many papers, cuttings, clippings, etc were in a folder. Cleared out so many and finally found the cutting. Shared the cookies with my friends and relatives and they loved them. Since then have baked them often and not because I have extra cornflakes. In fact I have to specially buy cornflakes to bake these cookies.
Perfect Edible Gift
For many years now, I’ve stopped buying gifts to give to friends, neighbors and relatives for Diwali. Usually what happens is we spend time looking for gifts and we’re not sure if the receiver will like them or not. In reality, I have several gifts that I’ve not used at all! Therefore, for this Diwali decided not to buy gifts but to make edible gifts to give away. And I think that was well received by all. Gift them for Christmas, Diwali, birthdays or to celebrate any occasion.
For the Upcoming Festivities here are some Edible Gift ideas:
- As Traditional Sweet or Mithai gift, I find that Boondi Laddoo is ideal as you can make them before the festivities begin.
- For Savory options I’m comfortable making Chakri, Farsi Puri.
- For those of my friends who prefer healthier treats Baked Sakarpara and Poppy and Sesame Seed Crackers is a good option.
- All of them love my home baked cookies. So besides Cornflakes Cookies and I love to bake Wheat Orange and Oat Cookies, Date and Nut Cookies, Pistachio Cranberry Cookies.
- And I’m sure my neighbor’s kid will be looking forward to some muffins so Saffron Pistachio Muffins will be perfect.
Ingredients Required for Cornflakes Cookies:
- Flour – I use all purpose or plain flour. You can mix wheat and all purpose flour if you wish.
- Cornflakes – plain and lightly crushed. Use any brand of your choice.
- Sugar – I’ve used refined sugar, you can use any of your choice, coconut or brown.
- Butter – I’ve used salted butter. If you use saltless butter, then add ¼ tsp salt to the flour.
- Baking Powder – as the leavening agent
- Lemon Juice – for flavouring
- Lemon Zest – for flavouring
- For Vegan friendly cookies replace butter with a vegan friendly option like coconut oil, vegan butter.
- Vegetarian – as no eggs are used
- 2 cups plain flour all purpose flour
- 3 cups cornflakes
- ¾ cup sugar
- 1 cup butter 200g
- ½ tsp baking powder
- 1 tbsp lemon zest or peel
- 1 -2 tbsp lemon juice
PREPARATION OF CORNFLAKES COOKIES
- Preheat the oven at 180°C.
- Lightly crush the cornflakes.
- Sieve flour and baking powder together. Add the crushed cornflakes and mix well.
- Cream butter and sugar together till it is light and fluffy.
- Add the lemon juice and zest and mix well.
- Add the flour mixture and mix well.
- Allow the dough to chill in the fridge for 15 - 20 minutes.
- Take about a tablespoonful of the dough and roll it into a ball. Flatten it slightly between your palms.
- Place it on a greased baking tray.
- Repeat with the remaining dough. Make sure the cookies are at least an inch apart as they will spread a bit.
- Place the cookies in the oven to bake for 12 to 15 minutes or till they are light golden in colour.
- Leave the cookies on the baking tray for 5 minutes.
- Remove the cookies and cool them on a wire rack.
- Store in an airtight container.
- Add vanilla extract instead of lemon juice.
Add about ½ cup chopped nuts to the dough.
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