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.
- 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
- Preheat oven to 175°C.
- Cut softened butter into smaller cubes and place in a mixing bowl with the sugar.
- 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.
- 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 vanilla essence into the mixture.
- Next, add rose water and continue mixing the batter.
- Mix all-purpose flour and baking powder, and sift these together in a mixing bowl with the batter.
- Once all the flour has been sifted, use a spatula to fold the ingredients 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.
- Place the dough on the cornflakes, roughly keeping them 5 cm apart. Continue to do so until the tray is fall.
- 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.
- Arrange cookies on a baking sheet roughly 3 cm apart. These cooking will expand.
- 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.
- Store cookies in airtight containers immediately to keep the crunch.
- 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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