Chinese New Year is over. I mean not over, over, since we have until the 15th day to celebrate. At least the first 3 days have passed.
So how was your celebration? For me, it was low key and possibly the least tiring since I only cooked on the eve. Even then it was only one dish since we adopted the potluck approach.
I admit that I was lacking in enthusiasm and energy. Hormonal I think. I look back at CNY past when I cooked up a storm on the eve and on the first and second day of CNY. I had a lot of energy back then but I guess age is catching up on me.
It was only on the first day of CNY that I started baking cookies. Yeah. Who does that, right? I was in the zone (hah!) and somehow I was motivated after seeing my niece polishing off my chocolate chip cookies.
I had this box of cornflakes which I bought last year to bake something and it was left untouched. The cornflakes were expiring this month and I was determined not to let it go to waste. And then there were these two packets of dried cranberries.
And so the baking frenzy began and I was actually enjoying the process. Upstairs, I had a row of plastic canisters which I bought two years ago (!!!) when I thought that I would bake cookies to giveaway. Well, I blame my hormones again for the lack of action.
Well, I am happy to report that I have used up all but one canister. I am also happy to have finished the whole box of cornflakes and the two packets of cranberries.
I baked three types of cookies but these are my favorite. They are very crunchy with sweet and sour chewy cranberries and add to that, a rich buttery taste.
Here is the recipe and I hope that you enjoy these cookies as much as I do.
Crunchy Cranberry Cornflakes Cookies
Recipe source : Phong Hong
- 250 butter, softened (I used Golden Churn)
- 250g self-raising flour
- 150g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 125g dried cranberries
- 2.5 cups cornflakes, crushed
1. Using an electric handmixer (or do it by hand using a wooden spoon or spatula), cream butter and sugar until light and creamy.
2. Add egg and vanilla extract and continue to beat until well mixed.
3. Add flour and using a spatula, fold the flour into the creamed butter to form a dough.
4. Add cranberries and continue to fold until well mixed.
5. Using two teaspoons, scoop a teaspoon of dough and drop it into the crushed cornflakes. Using your hand, coat the dough with cornflakes and shape the dough into a ball.
6. Place dough onto a lined baking tray and bake at 160C for 15-20 minutes until cookies are golden brown (I baked for 20 minutes, turning the tray at half time for even baking).
7. Remove from oven and transfer cookies onto a cooling rack to cool completely before storing in air tight containers.