Our daughter, then somewhere in between 11 and 12, was one of the reasons I started my blog. She was convinced that my cooking needed to be out there and shared with others. She therefore used to have this feeling that she was an important part of my blogging effort and would often find the time to come sit with me to see what I was blogging about.
When she saw me wondering if I should post something for Nandita’s Weekend Breakfast Blogging , and that the ingredient this month was cornflakes, she wanted to make some Cornflakes Cookies and have me send them in. I bake cookies quite often and Akshaya usually helps make them (she also tests the dough/ batter and the finished cookies, of course)
These Cornflakes Cookies are pretty uncomplicated and easy enough to make, so easy that my daughter often makes them by herself. These are free of eggs but quite buttery with the cornflakes adding a nice crunch to the cookies. This cookie is one of those that I often make when I suddenly need to bake up a batch and have saved me on many an occasion. They’re also extremely popular with children and adults alike.
Egg Free Cornflakes Cookies
- 100 gm butter , softened
- 1/2 cup castor sugar
- 1 cup all purpose flour
- 3/4 tsp baking powder
- 1 tbsp lemon juice
- 1 tsp vanilla essence
- 1 cup cornflakes crushed , not powdered
- Beat the sugar and butter till quite smooth. If the sugar stays granular it contributes to the texture of the cookies. Add all the other ingredients and blend well into a dough.
- Pinch off pieces, roll and slightly flatten. Place on greased or non-stick tray and bake at 180 C for about 20-25 minutes till golden brown. Cool on a rack and store (if they last).
- Akshaya forgot to put in the baking powder but they still turned out good, perhaps a bit flatter than usual.