Baking Partners, a baking group created and hosted by Swathi Iyer, I am a part of this group, this time Baking Partners decided to go with the theme cookies. Being part of the 'Baking Partners - A Group of Home Bakers' , our challenge for this month, suggested by Priya of Priya's Versatile Recipes is "Cornflake cookies from a cookbook called Baking: A Commonsense Guide by Murdoch Book."
I used Kelloggs cornflakes and they tested absolutely delightful, crunchy and addictive. Butter rich coconut cookies rolled with crunchy cornflakes. Every bite is a perfect crunch. It melts in your mouth with buttery coconut and raisins, just heavenly.INGREDIENTS:
4 OZ / 125 gm softened Unsalted Butter
3/4 Cup Sugar
2 nos Eggs
1 tsp Vanilla Extract
1&1/2 cups dessicated Coconut
2 tbsps Black Raisins
1/2 tsp Baking Soda
1/2 tsp Baking Powder
2 Cups All Purpose Flour
2 Cups Crushed Cornflakes (Kelloggs brand)
Sieve the flour with baking powder and baking soda.
Cream the butter and sugar in a bowl, using electric beaters untill they turn light and fluffy.
Gradually add the egg, beating thoroughly after each addition, add vanilla extract and beat untill they well combined.
Now add raisins and coconut, give a stir.
Fold the flour mixture with a metal spoon and stir until the mixture is almost smooth.Preheat the oven to 350 F, line two baking trays with baking papers.
Put the crushed cornflakes in a shallow dish, then drop tablespoon of this cookie mixture onto the cornflakes and roll it into a flat ball.
Arrange on the trays. Bake for 20 minutes or till it turns golden.
Cool completely. Keep it in an air tightened box. At room temperature these cookies will keep fresh for 5 days.