Crispy, Melt-in-your-mouth, Cornflake Cookies

Cornflake cookies seem to typically make only 2 appearances a year -  amongst the stacks of red-top cookie containers during Chinese New Year and in cute little green mini cupcake liners during Hari Raya. Other than these 2 festive seasons, they are rarely if ever seen, at least by me who loves cereal and who loves cookies. Pairing the 2 together in a buttery, melt-in-your mouth cookie dough and baked to a crisp seems a natural option for the rest of the year where you cannot get them anywhere. It's anyway, a really easy, yummy, quick bake. My nieces and nephews' repeated requests for these cookies prove their buttery worth indeed! Best with a cuppa tea too.

Ingredients (Makes around 70 cookies)

227g unsalted butter (softened, remove from fridge and cut into large cubes 20 minutes before using)

170g fine grained sugar

62g egg (1 very large egg or 1.25 small egg)

2 teaspoon vanilla essence 

227g self-raising flour (or 227g plain flour + 1/2 teaspoon salt + 1.75 teaspoon baking powder)

56g cornflour

100g cornflakes

Steps:

1. Cream butter and sugar together until light in colour and creamy in texture. 

2. Add the eggs and vanilla and beat for another minute.

3. In a separate bowl, whisk the flours together. 

4. Add flour to butter-egg mixture and fold in until incorporated. (Do not use mixer to beat it in)

5. Shape into balls and roll in crushed cornflakes

6. Bake in pre-heated oven 190C (Top-bottom mode) or if baking 2 trays at 1 time, use 170C (Top-Bottom Fan mode), for 14 minutes. Turn the pan around at 7 min (half way mark) to ensure even baking. 

7. Remove from oven when top is browned and still slightly soft to the touch. It will become crispy when it cools. 

8. Store immediately in air-tight containers once cookies have cooled.