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Friday, 22 January 2016

Cornflakes & Cranberries Cookies 蔓越莓粟米片曲奇/饼干

Photo updated in January 2017.


These are the best cookies combi. These homemade Cornflakes & Cranberries Cookies are crunchy and addictive. The truly delectable cookies that you won't stop at one. Keep munching... 


Photo taken in January 2016.


If you like some cookies that are crunchy, fragrant and not-so-sweet, this is what I would recommend to you. But I must warn you, these are quite addictive. So don't make this if you are on diet! ;)



Baked some for this coming Chinese New Year 2016. 


Packed for CNY order and giveaway.
Photo updated in January 2017. 


Ingredients: (Yield 50 small cookies) 材料



(A)

125g Unsalted Butter (softened)  无盐牛油 125克, 室温软化

90g Icing Sugar 糖粉 90克 

1 Small Kampong Chicken Egg (or 1/2 of a large egg) 鸡蛋 半粒(我用一粒小的甘榜鸡蛋)

1/2 tsp Vanilla Extract 香草精 半小匙


(B)

175g All Purpose Flour 面粉 175克

1/2 tsp Baking Powder 发粉 半小匙


(C)

80g Cornflakes 粟米片 80克

3 heap tbsp Dried Cranberries (chopped) 蔓越莓干 3汤匙,切碎






If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method:

1. Cream butter and icing sugar until smooth. Beat in egg and vanilla extract until it's light and smooth.
把牛油和糖粉打至泛白,加入鸡蛋和香草精,打至光滑。

2. Pause the mixer, sift in (B). Continue to mix with low speed (kitchenaid speed 1) until just combined. Do not over beat the dough.
材料(B)过筛加入,用低速搅拌均匀成软面团。不能过度搅拌。


This is how it looks like. It's a pliable dough.


3. Slightly crush the cornflakes with hands. Use a kitchen spatula, stir in crushed cornflakes and cranberries into the butter mixture. 
把粟米片稍微压碎后加入软面团中,加入蔓越莓干,用刮刀搅拌均匀。

4. Spoon the dough onto the lined baking tray. 
用小汤匙把面团分成小份,放在铺了油纸的烤盘上。(看下图)




5. Bake in a preheated oven 170'C for 8 minutes, rotate the tray and continue to bake for 8-10 minutes. When it's done, remove from oven. Let the cookies rest on the baking tray for 5 minutes before transfer to the cooling rack. Once completely cooled, store in an airtight container.
放进已预热的烤箱,以170度烘烤8分钟,把烤盘回转方向,烘烤8-10分钟。如果烤箱的温度均匀,可以直接烘烤15分钟或至金黄色。烘烤完成后,取出烤盘,让饼干留在烤盘上五分钟,然后放在架子上待凉。放置室温后,收进密封罐。即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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Some feedback from those who have tried this recipe:


By Adeline Song Jun Ling

By Sophia Leong-Ng

























































































Recipe adapted from Anncoo Journal. Thank you Ann Low for sharing this recipe. 
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