Discover the superior taste of Rose Water cornflake cookies

Rose water cornflake cookies have us feeling all mysterious and exotic

The recipes for cornflake cookies vary according to your taste. From honey to chocolate or peanut butter, flour or no flour, nuts or without nuts to anything you could ever think of.

You may get a whole recipe book dedicated to cornflakes in a heartbeat.

Rose water is made of distilled water steeped in rose petals and is an ingredient for one of Malaysia’s favourite cordials, rose syrup.

It has a distinct floral aroma and the flavour is both familiar and exotic. It produces a different flavour that makes your ordinary cornflake cookies extra special.

Ingredients used to make rose water cornflake cookies

Ingredients

  • 285g all-purpose flour
  • 4g (1 tsp) baking powder
  • 170g castor sugar
  • 255g unsalted butter, softened
  • 2 eggs
  • 13g (1 tbsp) rose water
  • 14g (1 tbsp) vanilla essence
  • 500g (1 box) Kellogg’s cornflakes

Method

  • Preheat oven to 175°C.
  • Cut softened butter into smaller cubes and place in a mixing bowl with the sugar.
Mix butter and sugar in a mixing bowl.
  • Cream butter and sugar with a mixer by increasing the speed slowly for three to four minutes until the mixture is pale and soft but not fluffy.
Pale and creamy.
  • Add one egg at a time.
  • Mix each egg on low speed. Once the last egg is in, beat mixture on low speed for about two minutes.
Add one eggs at a time.
  • Add vanilla essence into the mixture.
Vanilla essence.
  • Next, add rose water and continue mixing the batter.
Add rose water.
Mix on slow speed until thoroughly combined.
  • Mix all-purpose flour and baking powder, and sift these together in a mixing bowl with the batter.
All-purpose flour and baking powder.
Sift into the batter bowl.
  • Once all the flour has been sifted, use a spatula to fold the ingredients together.
Fold the batter together.

Shaping and baking

  • Prepare a large tray and pour cornflakes in.
  • Using two regular teaspoons, scoop out a spoonful of dough and shape it.
Shape dough until it is round.
  • Place the dough on the cornflakes, roughly keeping them 5 cm apart. Continue to do so until the tray is fall.
Give the dough enough room to work with.
  • Generously coat each ball of dough with cornflakes using clean and dry hands.

  • Take a cornflake coated ball and gently compress it with your palm and fingers to push the cornflakes into the dough.
  • Note: If your dough is soft don’t overdo it because it’ll make the cookie fragile and fall apart. If the cookie falls apart, stick it back together and apply a little more pressure.
Grasp and compress.
Just like this!
  • Arrange cookies on a baking sheet roughly 3 cm apart. These cooking will expand.
Arrange them neatly.
  • Bake at 175°C for about 17 to 20 minutes. Your cornflakes should be golden brown.
  • Let the cookies rest on the baking tray before transferring to cool.
Let it cool.
  • Store cookies in airtight containers immediately to keep the crunch.

Extra tips

  • Rose water and rose essence aren’t the same thing. Rose essence is more intense. If you can’t get rose water, replace with 1/3 tablespoon of rose essence.

This article first appeared in butterkicap.com

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