Chinese New Year delights 2013: Corn flake cookies

I have been very busy in baking these few nights. Yesterday, I woke up at 6am and baked one batch of corn flake cookies. I left the balance of the dough in cling wrap and kept it in the fridge, as I needed to rush to work by 8am. I then continued baking it after coming back from work.

I tried the recipe for 3 times, before I am satisfied with the size, taste, color and texture of the cookies.

First time, my corn cookies were too dark and too big.

Second time, it had become a bit better in colour & size, but this time a bit too hard to bite.

Third time, I finally felt comfortable to store them in bottles. 

Colour and size are just nice, crispy enough, and taste good. 

This recipe is really simple. I am going to bake this more in coming weeks and give it to my freinds and relatives.

Corn Flakes Cookies  Adapted from recipe by Mich of Piece of Cake
Ingredients

• 100 g unsalted butter*, softened

• 100 g caster sugar ( I used icing sugar)

• 1 egg

• 175 g self raising flour

• Corn flake, crushed (I used about 1 cup)

• (I put a little bit of salt too)

Method

• Pre-heat your oven to 160 degrees C.

• Cream butter and sugar till well mixed using a wooden spoon.

• Add in egg and mix well.

• Add in flour and mix well.

• Use a teaspoon, scoop out a small amount of mixture. Roll it gently into a ball the size of a small fishball.

• Coat the ball with corn flakes all over.

• Place on a lined baking tray and gently press down with a fork to flatten it slightly.

• Bake for 15 mins or till golden brown.

• Cool before removing from baking tray.

* Make sure the butter is soft enough to stir, I left mine outside for about 1.5 to 2 hours.

  I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover