With Chinese New Year just around the corner, I’ve been busy baking baking baking cookies last week. The kitchen is in total chaos and the oven had been working hard for 6 consecutive days non-stop last week! I’m mostly done with baking cookies but now I’m off to baking more Indonesian Layer Cake and perhaps a brownie. =)
Cornflake cookies is in my cookie list (again) this year. I love this cookies and I know many of my friends love this cereal-ly goodness too. It’s quite fairly easy to make these cookies and definitely a fun way to eat up those cornflakes!!
Cream butter, sugar and essence until the mixture turns light and fluffy. Beat in egg yolk and lemon rind. Fold in sifted flour and mix. Put mixture into the refrigerator to chill for half an hour until it turns slightly firm.
Drop teaspoonfuls of mixture onto the crushed cornflakes. Shape into balls and place baking trays lined with parchment paper. Bake in preheated oven at 350F for 20—25 minutes or until lightly golden in color. Cool on wire racks before storing in airtight containers.
June’s Comments: When I drop the batter into the cornflakes, I like to make sure there’s some cereal in the inside too. So, using the tips of my finger I will squeeze some cereal into the batter and also coat the outside with more cereal.