Skip to main content
logo
Food Advertising by

Cranberry Cornflake Cookies ~ CNY 2015 蔓越梅玉米曲奇


I'm sure that many of us are now planning a cookie list for the coming Chinese New Year.   I made these during the holidays and they were well received by my family members.   These cookies are quick and easy to make with crunchy cornflakes and  chewy cranberries.  Furthermore they are delicious and absolutely addictive!





Recipe for Cranberry Cornflake Cookies    蔓越梅玉米曲

Ingredients
  • 250 gm butter
  • 5 oz/140 gm caster sugar
  • 10 oz/280 gm self-raising flour
  • 160 gm cornflakes, crushed and more for coating
  • 100 gm cranberries
  • 2 Tbsp milk
  • 2 tsp vanilla
  • a pinch of salt
Method
1.     Cream butter with sugar and vanilla till creamy.
2.     Add in sifted flour on low speed till just combined.
3.     Add milk and mix till dough just comes together.
4.     Stir in the crushed cornflakes and cranberries till well combined.
5.     Roll the dough into balls, and coat with some crushed cornflakes.
6.     Place the balls of dough on a parchment lined baking sheet.
7.     Bake in a preheated oven @ 180 deg.C for about 12 to 14 mins or till light golden brown.
8.     Let cookies stand for about 5 mins. to cool before removing them onto a wire tray to cool completely.
9.     Store cooled cookies in an airtight cookie jar.
10. Yield :  125 cookies.  (Depending on size).








I'm linking this post to Best Recipes for Everyone Jan. & Feb. 2015 Event, Theme :  My Homemade Cookies by Fion of  XuanHom's Mom, co-hosted by  Victoria of  Baking Into The Ether

and to

"My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)"
hosted by Miss B of  Everybody Eats Well in Flanders and co-hosted by
Charmaine of  Mimi Bakery House



Comments

  1. Cranberry and cornflake are the best combo. These cookies look super delicious!

    ReplyDelete
  2. A classic combo! I love these cookies, Cheah.

    ReplyDelete
  3. Delicious cookies! I love the chewiness from the dried cranberries in cookies.

    ReplyDelete
  4. Good looking cookies . I will bake some for my kids this weekend :)

    ReplyDelete
  5. Nice cookies ! Just perfect for Chinese New year. Thanks for sharing.

    ReplyDelete
  6. Hi Soke Hah, these are good cookies. Bookmarked this. BTW, I baked some sunflower crispy biscuits today. Very crispy and I used melon seeds instead of pumpkin seeds.

    ReplyDelete
    Replies
    1. Yes, you can substitute with whatever types of seeds that you fancy.

      Delete
  7. Crispy & yummy cookies!
    Thanks for sharing with Best Recipes :)

    ReplyDelete
  8. wow.. look at the bunch of golden cookies u've got there! so beautiful and reflective of the CNY.. the crunchiness is irresistible am sure

    thanks for linking up

    ReplyDelete
  9. Sokehah,
    Thanks for sharing your cranberry cornflakes cookies. I have tried one recipe last year, and I simply love the chewiness of the cranberries and the crunchiness of the cornflakes, a superb combination!

    ReplyDelete
  10. Hi Cheah,
    Thanks for sharing this quick and easy recipe. Crunchy cornflakes + chewy cranberries ... addictive!

    ReplyDelete
  11. Hi, can I use the cookie cutter instead of using spoon dropping method? Will it affect the texture? Do I need to crushed the cornflakes til fine? Usually if I use cornflakes in my cookies, they will all turn out chewy after 1/2hr. Wonder what is the problem. But your cookies look great which I feel like trying out :) Thank you!--Doreen

    ReplyDelete
    Replies
    1. You can't use the cookie cutter because you cannot roll out the dough, it's soft. You need to crush the cornflakes but not too fine. I normally crush them in a plastic bag with a rolling pin. After forming the dough into a ball, you coat it lightly with more crushed cornflakes. Give it a try. They do stay crunchy even kept for some time in an airtight cookie jar.

      Delete
  12. Awesomeness. These look so good and certainly getting into the New Year spirit!

    ReplyDelete
  13. Hi Can I use plain flour

    ReplyDelete
    Replies
    1. Yes you can but need to add baking powder. You can google for the amount of baking powder to add in accordance with the amount of plain flour.

      Delete
  14. Hi, this is eggless right? Tks Janice

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and blended Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flo