Friday, January 22, 2016

Cornflakes & Cranberries Cookies ????????/??

Photo updated in January 2017.


These are the best cookies combi. These homemade Cornflakes & Cranberries Cookies are crunchy and addictive. The truly delectable cookies that you won't stop at one. Keep munching... 


Photo taken in January 2016.


If you like some cookies that are crunchy, fragrant and not-so-sweet, this is what I would recommend to you. But I must warn you, these are quite addictive. So don't make this if you are on diet! ;)



Baked some for this coming Chinese New Year 2016. 


Packed for CNY order and giveaway.
Photo updated in January 2017. 


Ingredients: (Yield 50 small cookies) ??



(A)

125g Unsalted Butter (softened)  ???? 125?, ????

90g Icing Sugar ?? 90? 

1 Small Kampong Chicken Egg (or 1/2 of a large egg) ?? ??(??????????)

1/2 tsp Vanilla Extract ??? ???


(B)

175g All Purpose Flour ?? 175?

1/2 tsp Baking Powder ?? ???


(C)

80g Cornflakes ??? 80?

3 heap tbsp Dried Cranberries (chopped) ???? 3??,??






If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

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Method:

1. Cream butter and icing sugar until smooth. Beat in egg and vanilla extract until it's light and smooth.
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2. Pause the mixer, sift in (B). Continue to mix with low speed (kitchenaid speed 1) until just combined. Do not over beat the dough.
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This is how it looks like. It's a pliable dough.


3. Slightly crush the cornflakes with hands. Use a kitchen spatula, stir in crushed cornflakes and cranberries into the butter mixture. 
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4. Spoon the dough onto the lined baking tray. 
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5. Bake in a preheated oven 170'C for 8 minutes, rotate the tray and continue to bake for 8-10 minutes. When it's done, remove from oven. Let the cookies rest on the baking tray for 5 minutes before transfer to the cooling rack. Once completely cooled, store in an airtight container.
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Some feedback from those who have tried this recipe:


By Adeline Song Jun Ling

By Sophia Leong-Ng

























































































Recipe adapted from Anncoo Journal. Thank you Ann Low for sharing this recipe. 


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