Ingredients
Scale
- 100g All Purpose Flour
- 1/8 tsp Baking Powder
- A pinch of Salt
- 50g Salted Butter
- 20g Brown Sugar
- 30g Castor Sugar
- 20g Egg
- ¼ tsp Vanilla essence
- Cornflakes As Required
Instructions
- Preheat the oven to (OTG mode: lower rod + upper rod +fan). Line a baking tray with butter paper or a silicon mat.
- Cream butter and both the sugar that is caster sugar and brown sugar together until it’s pale and fluffy.
- Now, add egg and vanilla essence and mix.
- Add in the sifted dry ingredients, which are all-purpose flour, salt and baking powder.
- Now, make balls from the dough weighing 40g each.
- Flatten them out a bit and roll them into slightly crushed cornflakes. Coat them properly; this will provide the crunch needed.
- Place them in the lined baking tray and put them in the fridge for 15-20 minutes.
- Once cold, bake them at 180C(OTG mode: lower rod + upper rod +fan) for 15-18 minutes or until the edges of the cookies turn light brown.
- Prep Time: 10 minutes
- Freezing Time: 15 to 20 minutes
- Cook Time: 15 to 18 minutes