Cornflakes Cookies

When a friend here was travelling back to Bangalore, we decided to send with him some goodies to folks at home. Chocolates and candies were bought for little niece Hima, a hand knitted woolen hat was packed for FIL. And then I felt I needed to send something else too… they are missing us at home, and something else, home-made, would probably cheer them up a bit… so it was decided that I’d be baking something!

Cakes were out of choice as it’d reach them after at least 3-4 days. The next best thing was cookies. So there it was, I set about baking a large batch of cookies - cornflakes cookies it’d be. I started out with Racheal Allen’s basic cookie dough (which I've tried a couple of times with great success) but realized it had way too much of fat in it. Of course it’d taste good, but it’d take almost half of my half a kilo pack of butter!! Oh well, that seemed too much!!

My mom used to make these cookies, but I didn’t want to trouble her as she was touring some place with her friend. So I dared to make my own recipe!! Voila!! It did come out good… Crispy too, as I added baking powder, and reduced the butter by about half. The corn flakes also add to the texture. And I was glad I could experiment something myself!

Here’s the recipe…

Cornflakes Cookies

Preparation Time: 15 min

Baking Time: ~20 min

Makes: About 30

Source: Self experiment

Ingredients:

All Purpose Flour / Maida – 2 Cup

Sugar - 3/4 cup (increase to 1 cup if you like it very sweet)

Butter - 100 g at room temperature

Baking Powder – 1 1/2 tsp

Corn flakes - 3/4 Cup, crushed

Salt – 1/8 tsp

Milk – 3-4 Tbsp

Vanilla - 1 tsp

Method:

• Preheat oven to 180 degrees C.
• Mix baking soda and salt to flour and sieve a couple of times for even distribution
• Cream butter and sugar till creamy
• Add in flour mixture and mix well; the mixture will be crumbly
• Mix in 1/2 cup of crushed corn flakes
• Add milk little by little and gather to form a firm dough
• Pinch in big marble sized balls of the dough, roll it between your palms to a sphere and press it to flatten
• Press it on the remaining corn flakes mixture to coat the top of the cookie with it
• Repeat with the rest of the dough
• Arrange on a lined and greased baking sheet leaving gap between the rows
• Place in the preheated oven and bake for 15 to 18 minutes
• Cool completely and store in airtight containers.

Notes:

• Roll out cookies to uniform thickness for uniform baking
• If using multiple trays, flip the trays once in between

This post is for the Bake-A-Thon event by Champa. These are the other co-bloggers baking with me... 
Champa, Srivalli Jetti, Priya Suresh, Veena Krishna Kumar and Preeti Deo.