Thursday, January 10, 2008
I finally test out this cookie by baking a batch since this is one of the cookies I wanted to make for CNY. Glad to say I like it and it's so easy to make too. I used the small cookie scoop to scoop the cookies and hence the even shape. This way I don't even have to dirty my hands.
I adapted the recipe from Gina (Cuisine Asia) and did some slight modification.
120ml canola oil
1 large egg
1 tsp. Pure vanilla extract
1/4 cup + 1/8 cup sugar
1 1/4 cup self-raising flour
1 1/2 cup cornflakes
1. Mix (A) in a bowl. Add in (B). Mix well with a spatula. Some cornflakes will crush when mixing.
2. Use a small cookie scoop and scoop cookie dough and place on baking sheet lined with parchment paper.
3. Bake at preheated 350'F oven for 15-17 minutes. Or baked in preheated 325'F convection oven for 13-15 minutes.
4. Let cool in pan for 5 minutes before transferring it to cool completely on a wire rack. Store in air-tight container.
~Yield about 32-35 with cookie scoop.
Edited to add: You should bake the cookie dough inside the paper cup so that the dough will expand to fit the paper cup while baking.