It's finally over, all the festivities. Saturday evening was the last of my kenduri cooking session. I did some baking a day before the eve and also on the third day of Chinese New Year. Now that everything is settled and quiet, I can do another spot of baking.
When I got back to work last Friday, I visited the pharmacy to pick up some supplements. At the same time I was attracted to a bottle of dried cherries. I immediately thought of cherry cookies.
So last Sunday, cherry cookies it was. Since I still had some cornflakes leftover from the earlier bakes, I crushed these up and added them to the cookie dough.
I think cornflakes is marvelous in cookies. They give the cookies crunch and that nice cornflakes flavor and aroma.
I loved these cookies! There's the tart chewy cherries, chocolate chunks and of course the crunchy cornflakes. Dried cranberries would also work well in these cookies. Besides they are a lot more affordable than cherries.
I sort of regret not baking enough for Chinese New Year. There simply wasn't enough time. I do hope to fare better next year hee...hee...
Chocolate Cherry Crunch Cookies
Recipe source : Phong Hong
- 250g self-raising flour
- 250g butter
- 1 egg
- 1/2 cup caster sugar
- 1 tsp vanilla extract
- 170g dried cherries (cut bigger cherries into 2)
- 160g chocolate chunks (I chopped from a bar of chocolate)
- 1 cup cornflakes, crushed
1. Cream butter and sugar until light and fluffy.
2. Add egg and vanilla extract and continue to mix until combined.
3. Add cherries, chocolate chunks and cornflakes. Mix until well combined.
4. Add flour and mix until well combined to form a dough.
5. Using a small ice cream scoop, scoop batter onto a lined baking tray. Use a fork to slightly flatten the dough.
6. Bake in preheated oven at 160C for 16 minutes, rotating the tray at half time.