Yay! Chinese New Year is here! Happy New Year everyone! (I figured that I might as well send the greetings early, in case we get buried in a massive blizzard and get power cut off, and not be able to say hi.)
Usually, CNY is my favorite time of the year. Food, red packets and family – what is there not to like? Unfortunately, no one gives a shit about it here in this country. Even Chinatown (we were there twice in the last week) didn’t even bother to red-it-up. *sigh* School goes on, which doesn’t give me time to cook all the CNY goodies I know I want to eat. Fortunately (or unfortunately), we are getting snowed in with super storm/blizzard Nemo this weekend, and so our usual hotpot with friends have to be cancelled, and I have a tiny bit of time to bake some goodies. *phew*
Here’s one of my childhood favorites – cornflake cookies! Do check out my walnut cookies recipe for (maybe) one of the best cookies I’ve ever made.
Happy New Year again!
- 90g butter, softened
- 90g caster sugar
- 1 egg
- 170g plain flour
- 1/2 teaspoon vanilla essence
- 1.5 teaspoons baking soda
- 1.5 cups cornflakes, crushed
In a mixing bowl, beat the butter until creamy, then slowly add the caster sugar until combined.
Add the egg and vanilla essence and continue beating until combined.
Sift the flour and baking soda, and add it to the wet ingredients. Beat until small clumps are formed.
Pinch some about 1(ish) teaspoon of dough and roll it into a ball. Roll the ball in the crushed cornflakes, then place the ball on a cookie sheet lined with parchment paper, then flatten the ball. Do the same for the remainder of the batter.
Bake the cookies at 350F for 15 to 20 minutes.