I love to bake. Last few months it has been growing as a passion and thats for I joined this baking group few days ago. Baking Partners, a baking group created and hosted by Swathi Iyer of Zesty South Indian Kitchen. I am really very glad to be a part of this fantasting baking group. I selected Cornflakes cookies from the list of the cookies. Thanks to Priya for choosing these cornflakes cookies recipe for this month’s Baking Partners challenge from the book Baking- A Common Sense Guide.
I used Kelloggs cornflakes. Cookies are absolutely rustic, crunchy and delicious!! These buttery rich coconut cookies with crunchy bits of cornflakes. This corn flakes cookies gives the crunch on the outside and it is soft on the inside with a buttery coconut flavor and loaded with black raisin, melt-in-mouth.. Heavenly!
Ingredients :
All purpose flour - 2 cups
Softened unsalted butter - 50 gm
Refine oil - 1/2 cup
Sugar - 3/4 cup
Egg - 2
Vanilla extract - 1 tsp
Dessicated Coconut - 11/2 cup
Black Raisin - 2 tbsp
Baking Soda - 1/2 tsp
Baking Powder - 1/2 tsp
Crunched Cornflakes - 2 cups
Cashew for garnishing
Method :
Preheat the oven to 180 C with baking sheets.
Sieve the flour with baking soda and baking powder.
Cream the butter and sugar in a bowl, using electric beater until
they are fluffy, then add egg one by one and beat them lighly. Add
vanilla extract and beat until combined.
Now add the raisins,coconut, give a stir. Fold the flour mixture with
a metal spoon and stir until the mixture is almost smooth.
Put the crushed cornflakes in a shallow dish, then drop tablespoon of
this cookie mixture onto the cornflakes and roll into balls.
Arrange on the trays, garnish with half of cashew on the cookies bake for 20 minutes or until they turns golden.
Let them cool completely then store them in airtight container.
Crunchy-munchy Cornflake Cookies are ready.
Enjoy with a cup of tea or milk.......
I used Kelloggs cornflakes. Cookies are absolutely rustic, crunchy and delicious!! These buttery rich coconut cookies with crunchy bits of cornflakes. This corn flakes cookies gives the crunch on the outside and it is soft on the inside with a buttery coconut flavor and loaded with black raisin, melt-in-mouth.. Heavenly!
Ingredients :
All purpose flour - 2 cups
Softened unsalted butter - 50 gm
Refine oil - 1/2 cup
Sugar - 3/4 cup
Egg - 2
Vanilla extract - 1 tsp
Dessicated Coconut - 11/2 cup
Black Raisin - 2 tbsp
Baking Soda - 1/2 tsp
Baking Powder - 1/2 tsp
Crunched Cornflakes - 2 cups
Cashew for garnishing
Method :
Preheat the oven to 180 C with baking sheets.
Sieve the flour with baking soda and baking powder.
Cream the butter and sugar in a bowl, using electric beater until
they are fluffy, then add egg one by one and beat them lighly. Add
vanilla extract and beat until combined.
Now add the raisins,coconut, give a stir. Fold the flour mixture with
a metal spoon and stir until the mixture is almost smooth.
Put the crushed cornflakes in a shallow dish, then drop tablespoon of
this cookie mixture onto the cornflakes and roll into balls.
Arrange on the trays, garnish with half of cashew on the cookies bake for 20 minutes or until they turns golden.
Let them cool completely then store them in airtight container.
Crunchy-munchy Cornflake Cookies are ready.
Enjoy with a cup of tea or milk.......
Tips:
You can use bread crumbs instead of crushed cornflakes and call it
bread crumb cookies too.
It might be a little soft when the cookies are out of the oven, but
it will become crispy and melt in the mouth kind once it cools down.
This is a part of "Baking Partner"- group of Home Bakers
Sending this to Sowmya's "Taste of the Tropics–Coconut" , Vardhini's "Bake Fest # 11" guest hosting by Archana, Krithi's "Serve It - Microwave" guest hosted by Oh Taste n See
