Cornflake cookies

Source: Adapted and modified from Baking Made Easy by Agnes Chang (蓝赛珍，轻轻松松学烘焙)

Make: 50 cookies

Ingredients:
120g unsalted butter
75-80g icing sugar
1 egg yolk
½ tsp vanilla extract
120g plain flour
30g corn flour/ corn starch
30g milk powder (note 1)
30g raisins
100g cornflakes

 

Preparation:

1. Put raisins in a plastic bag, pour water inside the bag and immediately pour it out. Leave it overnight at room temperature. This is to prevent the raisins from absorbing the moisture from the cookies. On the day of baking, pat dry the raisins with kitchen papers and set aside.
2. Put cornflakes in a large plastic bag and scrunch coarsely with your fingers until they become small crumbs. Set aside.
3. In a mixing bowl, whisk plain flour, corn flour and milk powder and sieve. Set aside.
4. Let the butter turn soft at room temperature (ie it will leave a mark on the butter when you press lightly with your finger tip).

Methods:

1. Transfer softened butter to a mixing bowl. Add in icing sugar. Use a rubber spatula to combine well the ingredients.
2. Then with a hand held electric mixer, beat them at high speed till light and fluffy. Do not overbeat the mixture.
3. Add in egg yolk and vanilla. Beat until light and creamy.
4. Add in flour mixture in 2 to 3 batches. Use a rubber spatula to roughly mix the flour mixture with the butter mixture (until no traces of flour). Do not stir the mixture in a circular movement. Use a mix of “cutting”, “pressing” and “scraping” actions to combine the ingredients.
5. Then add in raisins to combine well.
6. Use your measuring spoon, scoop 1 teaspoon mixture (make sure to include raisins) and drop it onto the cornflakes. Use your palms to roll it lightly into ball and place into mini baking paper cups. Repeat until the mixture is used up. Transfer the mini baking paper cups to a baking tray and arrange them 3cm apart. You may need to bake these cookies in 2 batches with this recipe.
7. Bake in a pre-heated oven at 170°C for 20-22 minutes or until light golden brown and crispy. Rotating the baking tray towards the last 5 minutes.
8. Remove the baking tray from the oven. Transfer the cookies to a wire rack to cool completely. Then store them in an airtight container.

Notes:

1. I bought it from baking supply shop.
2. Make sure the cookie is well-coated with cornflakes.
3. Do not overwork the cookie dough or over-bake the cookies. They should be crispy outside and crumbly inside.
4. You can bake the cookies without the paper cups.
5. You can substitute raisins with dried cranberries or dried blueberries for a variation.

http://food-4tots.com/2011/01/20/cornflake-cookies/2/