Skip to main content

Cornflake Cherry Cookies

Yes I'm in cookie mode!

Made pineapple tarts on Tuesday and cornflake cookies yesterday!

I enlisted the help of my darling baby boy since he wasn't sleepy yet. Junior was glad to help!


Junior trying his best to drop the dough, most of the time failing haha. But I let him continue still and rearranged them later.

I love my mum's cornflake cookie recipe so I tried to get it from her. Sadly the recipe isn't complete as there's no measurement for flour. In her words, as long as can drop off the spoon can oredi. Like how vague is that!! T_T

So I searched for other recipes trying to see if I can sorta estimate, and yesterday I used only 3 cups flour. Less flour is better than too much flour, but the cookies were quite sweet. Maybe 4 cups could be okay too?

Anyway. Here's the recipe!

Cornflake Cherry Cookies

250g salted butter, softened
2 cups sugar
2 eggs
3 cups flour
1 small box of Kellogg's cornflakes, 275g
diced cherries
diced almonds

  1. Cream butter and sugar together, then adding in the eggs and mix well.
  2. Add the flour until the right consistency and taste, hence that's why I stopped at 3 cups. Didn't dare try 4.
  3. Add in cherries, almonds and cornflakes. Crush the cornflakes as you mix, something Junior loves to do haha!
  4. Spoon batter using a teaspoon, drop them onto the pan with 1 inch apart from each other.
  5. Depending how you want the cookies to be (all crunchy or slightly chewy centre), bake at 180 degrees Celsius for 14 - 18 minutes.



So colourful! I wanted only red cherries but Junior insisted to pour in the green ones too, hence we have colourful cookies!


All done in 2 and a half hours :) Started at 9pm and ended at 11.30 and I wasn't tired. I guess you won't be tired doing something you love. Yay! So cookies for my home is settled! Made 2 types, ordered 2 types. Am planning to do one more batch of pineapple tarts to give my parents and in-laws. And maybe another one for the house judging by how fast stock is depleting -_-"
Labels:

Comments

Post a Comment

Popular posts from this blog

Daiso Ramekins

Finally finally went to Daiso!! Wanted to go there for ages already! The first thing I came in, went to the cooking section. Found my ramekins! But they're not white. Oh wells. Can't be choosy for $2 ramekins! There were white ones, but super small white ramekins. And pie tarts too! Oooh so tempting! But I don't know when I'll make tarts hurhur. Actually I'm still thinking what I should bake using these ramekins. I remember having one of those "I wish I had ramekins right now" moments but I can't remember when. Maybe when I was making lava cake . Daiso is evil. It's so cheap you just feel like coming back again! Oh and did I mention there's a $2 weighing scale?! Measures up to a kilo but that's quite alright for baking isn't it! I mean, $2!! Dirt cheap lah. Not sure about the accuracy though. Didn't do much cleaning last weekend, very much spent lazing around at home just like what weekends should be like. I love being at ho...
1 comment
Read more

Stir Fried Udon

My baby loves this! Recipe adapted from here . 1 onion, sliced 3 cloves garlic, minced 2 packets udon noodles 1 carrot, julienned  250g mushrooms 2 chicken fillet, sliced 2 stalks spring onions 3 tbsp dark soy sauce 2 tbsp oyster sauce 1 tbsp sushi vinegar (replacement for mirin) 2 tsp brown sugar 1 tsp artificial vinegar Recipe doesn't call for onion and garlic but those are pretty much base ingredients for stir fries so might as well. Made this for quick lunch for the kids since they were home alone. 
Post a Comment
Read more

Chicken Rice (just the rice)

Need to jot this down! I have an earlier recipe for Hainanese Chicken Rice but this version is without proper chicken stock hence it's fuss free. Chicken Rice (just the rice) Skins from several boneless chicken thighs 2 tbsp sesame oil 1 lemongrass, bruised 1 onion, sliced 8 garlic cloves, pounded 2 inches ginger, pounded 2 cups rice, washed 3 cups water + 2 cubes chicken stock 1/2 tsp salt 5 knots of pandan leaves Fry the chicken skin until slightly crispy and the oils ooze out, together with the sesame oil. Add in the lemongrass and onions and fry until golden. Add in garlic and ginger. Add in rice and fry for a few minutes before adding the chicken stock water, salt and pandan leaves. Let it come to a boil, then reduce heat to a simmer and let it cook for about 15 minutes. I used 4 cups water instead and it was kinda soggy so I'm guessing 3 cups should be sufficient. Also, cooking the rice in a pot is way easier than having to transfer into a rice cooker. Chili for Chicken R...
Post a Comment
Read more