This is a basic cornflake cookie spiked with bak kwa and cranberries. It's buttery, sweet, smoky, meaty and tangy all at once. Yum. An important tip: don’t scrimp on the quality of butter you use ― cheap butter tastes like cheap butter.
Cornflake, Bak Kwa And Cranberry Cookies
Makes about 50 cookies
200g butter, softened slightly at room temperature
170g caster sugar
1 tsp vanilla extract
300g plain flour
15g corn starch
1 slice bak kwa, cut into very small dice
¼ cup dried cranberries, diced
60g cornflakes, coarsely crushed
- Preheat oven to 180°C. Line a baking tray with parchment paper. Beat butter and sugar in an electric mixer at medium speed until pale and creamy.
- Place vanilla and eggs in a small bowl and beat lightly with a fork. Pour into the butter mixture and beat with electric mixer on high speed for 30 seconds. Scrape down the sides of the bowl and beat for a few seconds more until evenly mixed.
- Place flour and cornstarch into a small bowl and whisk to mix. Add this to the bowl of batter and mix on low speed until the flour disappears into the batter.
- Add bak kwa and cranberries and mix on low speed till just incorporated. Do not over-mix.
- Portion out teaspoons of dough and roll each into a ball. Place cornflakes on a plate, then roll cookies onto the cornflakes so they coat each cookie.
- Place cookies on a baking tray (leave 2-inch space between each) and flatten slightly with your fingers.
- Bake for about 20 min on the centre rack of your oven or until golden-brown. Keeps fresh in an airtight container for a week.