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Cornflake cookies(recipe by various)
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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Wed Jan 18, 2006 7:33 pm    Post subject: Reply with quote

xuenx

I also baked it in paper cup and also dont have the oily or wet problem. Sorry, cant figure out why is your cup oily or wet.

Rgds, Connie
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alyssa
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PostPosted: Thu Jan 19, 2006 1:25 pm    Post subject: Reply with quote

Xuenx, maybe you overcreamed your butter?
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connie
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PostPosted: Thu Jan 19, 2006 2:34 pm    Post subject: Reply with quote

Baked this again for CNY. I mixed in the crushed cornflakes into the dough this time.



Rgds, Connie
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karlskrona
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Joined: 31 Dec 2005
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PostPosted: Sun Jan 22, 2006 1:17 pm    Post subject: Re: Cornflake cookies(recipe by various) Reply with quote

[quote="sherry"]
Ingredients

450g butter(soft but not melt)
600g plain flour plus a pinch of salt
1 egg
250g fine sugar
1 medium pack unsweetened cornflakes

hihi sherry can I just check with you how big pack is medium pack of cornflakes?200gram?
thanx
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karlskrona
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Joined: 31 Dec 2005
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PostPosted: Sun Jan 22, 2006 4:34 pm    Post subject: Reply with quote

I also have the oil cup problem.. so its a problem of over creaming???
I follow what sherry said.. cream till pale and white
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Linda
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Joined: 07 Jan 2006
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PostPosted: Mon Jan 23, 2006 3:27 pm    Post subject: Reply with quote

I did this for CNY and my family and friends loved it.

I had changed the recipe a bit by gently adding in the cornflakes (without crushing) and almonds (quartered) into the dough. Gives the cookies the extra crunch.

Not sure if this will help, but when creaming butter and sugar, we should only cream it until it is light enough to drop easily at a gentle flick of the spatula. Anything longer than that, it will be over creaming. Which is why your paper cups have oil.

Not know the reason for the water though.
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alyssa
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PostPosted: Tue Jan 24, 2006 9:48 pm    Post subject: Reply with quote

Agree with Linda. For biscuits, if the butter is creamed till "white", it is almost definitely overcreamed. Just cream till it looks light (texture not necessarily colour) and sort of fluffy... and like what Linda said, the butter drops fairly easily from the paddle or spatula when flicked. Hope that helps.
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Dream
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PostPosted: Mon Apr 17, 2006 9:31 am    Post subject: Reply with quote

This is what I did yesterday. I only use 1/4 of the recipe, got worried when Gina wrote can make 400 cookies based on your recipe. I make about 50 cookies (abt 50 cents coins) based on 1/4 recipe.

Thanks Sherry for the recipe. My family loves it. Very Happy

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jadepearl
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PostPosted: Fri May 05, 2006 9:27 pm    Post subject: Reply with quote

Here's another bfast cereals cookies recipe. Very Happy



Recipe:
150 g butter
150 g sugar
150 g flour
100 g corn flakes, crushed
1 egg
1 pinch salt
3 teaspoons vanilla essence

Method:
Mix butter and sugar in a bowl. Add egg & salt. Add essence, flour and cornflakes. Mix with hands until everything has just mixed. Refrigerate for 10-15 minutes. Bake for 15 minutes at 180 degree celcius. Cool.
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JadePearl
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simonne
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PostPosted: Sun Jul 23, 2006 8:09 pm    Post subject: Reply with quote

i baked this just now using yangone's recipe

I am using honeyed conflakes and my cookie end up not crunchy... the cornflakes is chewy and hard to bite..

By the way, do you all mix the cornflake with the batter or just coat some cornflake on top of the cookie?

Thanks
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splim74
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Joined: 22 Aug 2005
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PostPosted: Wed Jul 26, 2006 12:06 pm    Post subject: Reply with quote

Hi,

I had the same problem when I try making cornflake cookies. I realise that by baking it longer, the cookies become crispier and the cornflakes (which are mixed in) will also crisp up nicely.

You can try and see if it helps.
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karlskrona
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Joined: 31 Dec 2005
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PostPosted: Wed Jul 26, 2006 12:09 pm    Post subject: Reply with quote

simonne wrote:
i baked this just now using yangone's recipe

I am using honeyed conflakes and my cookie end up not crunchy... the cornflakes is chewy and hard to bite..

By the way, do you all mix the cornflake with the batter or just coat some cornflake on top of the cookie?

Thanks


Simonne, i mix in the cornflake as well... crunchy and nice.. try baking longer like wat splim74 suggest...
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simonne
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PostPosted: Sun Nov 11, 2007 1:41 pm    Post subject: Reply with quote

Oh i will try baking longer
Thanks all!
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Lanie
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PostPosted: Tue Apr 01, 2008 11:43 am    Post subject: Reply with quote

Thanks for sharing the recipe Sherry! Made this twice already, everybody loves them! Not too sweet and crunchy. Here's my pic:





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Bella
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PostPosted: Mon Dec 29, 2008 3:20 pm    Post subject: Reply with quote

I came across some recipes which uses self-raising flour instead of all-purpose flour, what difference does it make to the texture of the cornflakes cookies?
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coolcookie
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Joined: 15 Apr 2008
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PostPosted: Wed Dec 31, 2008 12:08 pm    Post subject: Reply with quote

Self rising flour contains baking powder to provide the leavening effect in the cookie to make it fluffier.

Usually if the recipe uses plain flour, it may ask you to add some baking powder or baking soda.

In some it simply uses plain flour (without baking powder/soda) but it will get a more compact cookie.
For example, for the closed pineapple tart - yo do not want the dough to have leavening or the shape won't look nice after baking.

For a start, it is easier to just stick to the what is asked for in the receipe. You get better success rate that way!
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cheezyheart
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Joined: 30 Nov 2007
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PostPosted: Mon Mar 02, 2009 4:58 pm    Post subject: Reply with quote

May i ask,

What is the diff in texture, if whole egg or just egg yolk is use?

btw, anyone cld advise the size of egg use in sherry recipe? thks
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bernice
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PostPosted: Mon Feb 14, 2011 11:40 am    Post subject: Reply with quote

done this for CNY and taiwanese friends luv it.

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