Cornflakes are my standard breakfast fare. What if we convert them into cookies?
1/2 cups (or 60 gms) maida
1/2 cup cornflakes
50 gms butter
50 gms sugar
1/4 tsp vanilla essence
1/8 tsp baking powder
1/8 tsp salt (skip if using salted butter)
Method:Powder the sugar.
Cream the sugar, butter, vanilla essence and salt
Add the maida, and mix well.
Coarsely grind the cornflakes, add to the mixture and mix gently to form a soft dough- if the dough doesn't hold together, add a bit of water or milk to bind it together.
Preheat the oven to 180 degrees.
Roll the dough into balls. Arrange evenly on a greased baking sheet, leaving sufficient space between them to ensure they do not run into each other.
Bake for 15-20 minutes till the edges start browning.
Notes:Temperatures might vary, so keep checking after 12 minutes are over
To ensure the cookies don't become very brittle, pour some water into a baking tray and keep on the rack below the rack where the cookies are- this will ensure that there is some additional humidity in the oven.
1/2 cups (or 60 gms) maida
1/2 cup cornflakes
50 gms butter
50 gms sugar
1/4 tsp vanilla essence
1/8 tsp baking powder
1/8 tsp salt (skip if using salted butter)
Method:Powder the sugar.
Cream the sugar, butter, vanilla essence and salt
Add the maida, and mix well.
Coarsely grind the cornflakes, add to the mixture and mix gently to form a soft dough- if the dough doesn't hold together, add a bit of water or milk to bind it together.
Preheat the oven to 180 degrees.
Roll the dough into balls. Arrange evenly on a greased baking sheet, leaving sufficient space between them to ensure they do not run into each other.
Bake for 15-20 minutes till the edges start browning.
Notes:Temperatures might vary, so keep checking after 12 minutes are over
To ensure the cookies don't become very brittle, pour some water into a baking tray and keep on the rack below the rack where the cookies are- this will ensure that there is some additional humidity in the oven.
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