Eggless Corn Flakes Cookies

The other cookie I tried for the Baking Partners challenge is the corn flakes cookies selected by Priya of Priya's Versatile Recipes from the book Baking- A Common Sense Guide. Again I tried the eggless version. The cookies were so nice, I couldn't stop munching them. Even hubby liked it very much. I also packed some for my hubby's friend. The cookies were very crispy and the corn flakes gave a nice crunch to the cookies. While preparing these cookies I added milk and apple cider vinegar as the egg substitute and added extra flour. I should say that they were perfect. Priya suggested adding black raisins but as I didn't have them, I added dry apricots instead. I would like to thank Priya for this wonderful recipe.

Makes 30 cookies

Ingredients:

Butter-1/2 cup + 1/8 cup

Powdered Sugar- 3/4cup

Milk-1/2cup

Apple cider Vinegar-1tsp

Vanilla essence-1tsp

Apricot-2tbs

Desiccated Coconut-1 1/2cups

Baking Soda-1/2tsp

Baking Powder-1/2tsp

All Purpose Flour/ Maida-2 1/4cups

Crushed Cornflakes-2cups

Procedure:

Sieve flour, baking soda and baking powder together in a bowl.
In another bowl, beat butter and sugar until light and fluffy.
Add milk and vinegar and beat well. The mixture will look curdled, but it is OK.
Add the coconut and chopped apricots.
Add in the flour mixture. Mix well until the dough is smpooth and sticky.
In a plate, crush corn flakes with hands.
Preheat oven to 180`C.
Line a baking tray with butter paper.
Take a small portion of the dough with a spoon and drop it into the corn flakes.
Roll it over to coat all the sides.
Shape it into a ball. Slightly press the ball to flatter.
Arrange on the tray.
Bake for 16-18minutes or until golden.
Cool on wire rack and store in airtight container.
Enjoy with a cup of coffee.