It’s a blast from the past. I remember these cookies from my school days. They were a favourite during Chinese New Year too. Someone please correct me if I’m wrong but did Kellogg’s Malaysia come up with this cookie? Anyway, Big Kid likes these very much too as he loves raisins. These are fragrant, crunchy butter cookies with sweet bites of raisins. The recipe is also perfect for making together with children.
- 125gm unsalted butter
- 1/3 cup sugar (reduce if you like your cookies less sweet)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/3 cup raisins
- 1/3 cup sultanas
- 1 cup self-raising flour (sifted)
- 3 cups cornflakes
- Position the racks to divide the oven into thirds and preheat the oven to 300 degrees F. Line two baking sheets with parchment or silicone mats.
Put cornflakes into a bag, tie it up and lightly crush cornflakes with a rolling pin. Empty crushed cornflakes into a large bowl.
Cream butter and sugar in a stand mixer with a paddle attachment till light and fluffy. Add egg and beat for a minute. Reduce mixer to the lowest speed and stir in the flour, raisins and sultanas. Drop batter by the tablespoons into the bowl of crushed cornflakes and toss the batter to coat.
Scoop up the batter, round the shape if desired, and place them on the cookie sheet an inch apart. Bake for 25 minutes, rotating the sheets from top to bottom and front to back at the midway point. Cool cookies on a rack before storing in an airtight container . (We used to store them in a Tupperware. )
(I forgot to count the cookies in the haste to eat them but I think this recipe makes at least 36 cookies.)