Cornflake Crispy Cookies

Overview

Once the corn flakes are opened, I always want to use them up. Of course, it can also be used for its original purpose - milk and cornflakes for breakfast. However, what I am more interested in is making snacks. I turned over Teacher Meng's biscuits next to each other, picked out the biscuits about corn flakes one by one, and implemented them one by one when I had the opportunity. I just don’t know if biscuits with the rough texture of corn flakes are still so popular?

Tags

• baking
• baking powder
• butter
• cake flour
• cornflakes
• raisins
• white sugar
• whole eggs

Ingredients

Steps

1. 1 Materials

   

2. 2 Chop the raisins and set aside

   

3. 3 Slightly crush the cornflakes with your hands

   

4. 4 Soften butter, add sugar,

   

5. 5 Beat with a whisk

   

6. 6 Add whole eggs one at a time,

   

7. 7 Whip into a smooth creamy paste

   

8. 8 Mix low-gluten flour and baking powder, sift into the butter paste, and mix slightly

   

9. 9 Add raisins and cornflakes

   

10. 10 Mix well

    

11. 11 Use a small spoon to dig out 7g/piece and place on the baking sheet

    

12. 12 Put it in the oven, middle layer, raise the heat to 180 degrees, lower the heat to 160 degrees, bake for about 20 minutes, turn off the heat and continue to simmer with the residual heat for about 10 minutes

    

13. 13 Golden on the surface, out of the oven