Chinese New Year calls for major baking and kuih (local sweet cakes) making sessions in Malaysia. The popular items are pineapple tarts or pineapple rolls, kuih kapit (check out the step-by-step in pictures!), kuih bangkit, kuih bahulu, peanut cookies, kuih loyang/kuih rose, and other traditional kuih and cakes. Western-style cookies are also very popular, for example: butter cookies and cornflake cookies.
Cornflake cookies are absolutely delightful, crunchy, and addictive—imagine butter-rich cookies rolled with crunchy cornflakes and every bite is a perfect crunch, and then the cookie just melts in your mouth. Heavenly!
This cornflake cookies recipe is contributed by Siew Loon, my very talented “intern” who is based in Malaysia. She has mad baking and kuih-making skills and I have pretty much “outsourced” that department to her while I focus on what I do best, cooking. You can check out her other baking and kuih recipes on Nyonya Food.
I made a big batch of cornflake cookies using the following recipe and they were gone in practically no time. Do try this easy cornflake cookies recipe. To convert the measurement, please go here.
200 g butter
300g all-purpose flour
60g bran or any cereal (coarsely crushed)
1 tsp vanilla essense
30g corn flour/corn starch
Beat butter and sugar till pale and creamy. Add vanilla essence. Stir in the lightly beaten eggs. Fold in the flour mixture including corn flour. (Mixture must not stick to our hands when touched.) Using an ice cream scoop, scoop out about 1 teaspoon of the cookie dough and roll it into the crushed cornflakes. Transfer them to a baking tray lined with parchment paper and bake for 25 minutes at 350 degree F or till golden brown.
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