This type of cookies will find its way into the oven around Chinese New Year. I’ve decided to bake them because I have a bagful of dried cranberries at hand and I really ought to finish them up. I actually feel they give me a Christmasy feel rather than CNY due to the cranberries. Anyway, cranberries are good (think anti-oxidant!) and the cookies could feed the folks of CG on Saturday.
This is quite a fuss-free recipe.
(yields about 50 pcs)
120g Unsalted butter, cut into cubes, soften at room temperature
pinch of salt
50g icing sugar
2 egg yolks, lightly beaten
135g plain flour
30g corn flour
100g plain corn flakes, coarsely crushed
80g dried cranberries, cut into smaller pieces
1. Place corn flakes in a plastic bag. Crush them with your fingers into smaller pieces, do not crush too finely. Set aside.
2. Cut dried cranberries into smaller pieces (I used a kitchen scissor). Set aside.
3. Place unsalted butter, salt in a mixing bowl. Sift the icing sugar (do not skip this step, this is to remove any lumps in the icing sugar). With a manual whisk or a wooden spoon (or an electric whisk), beat the butter, salt and icing sugar till the mixture turns pale.
4. Whisk as you dribble in the egg yolks, whisk till combine.
5. Sift plain flour and corn flour. With a spatula, fold the mixture until the flour is incorporated.
6. Add in cornflakes and dried cranberries. Mix with spatula (or use hand) till just combined.
7. Arrange mini paper liners, evenly spaced, on a baking tray.
8. Measure 10g dough and place each into a mini paper liner. (Note: it is not necessary to shape the dough into a smooth round ball, just roughly gather it into a lump. These cookies can be baked without using paper liners, arrange them evenly spaced on a baking tray lined with parchment paper. They don’t expand much upon baking.)
9. Bake in preheated oven at 140degC for about 25 minutes or until lightly golden. (Note: all ovens behave differently. I actually put in longer and tune up the temperature as I feel they are not golden enough)
10. Remove from oven and transfer to a cooling rack, leave to cool completely before storing in air tight containers. (Note: when the cookies are still warm, the cornflakes may taste a little chewy/soft, but it will turn crispy upon cooling.)