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Peanut and Cornflake Cookies Recipe
Makes | Prep Time: 30 minutes | Bake Time: 18-20 minutes
Recipe adapted from 吴金燕-自己做饼干真简单 Handmade Biscuits and Crackers
60g (1/4 cup) Unsalted Butter
60g (1/4 cup) Shortening
80g (1/3 cup) Peanut Butter
70g (1/2 cup) Icing sugar
300g (2 ½ cups) Cake Flour
100g (2-3 cups) Chocolate Corn Flakes (I used 50g Coco Crunch and 50g Corn Flakes)
50g (1/2 cup) Almond Flakes
Preheat oven to 170C-180C (325-350F), set the rack on upper level of oven.
Line a baking tray with parchment paper.
In a large mixing bowl, combine unsalted butter, shortening and peanut butter, then mix well to soften.
Sieve in icing sugar and beat till mixture is fluffy.
Pour in beaten whole egg in batches and mix well.
Sieve in cake flour and mix well.
Toss in chocolate corn flakes and almond flakes. Mix well to form dough. Divide dough into 30g each portion (approximately ¼ cup)
Roll each portion into ball, then flatten slightly. Arrange on baking tray.
Bake in preheated oven for 18-20 minutes till golden brown.
1. Use the chunky type of peanut butter in this recipe for a crunchier bite.
2. The chocolate corn flakes may be crushed beforehand, so that they can be easily added into the dough.