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.
Butter-1/2 cup + 1/8 cup
Powdered Sugar- 3/4cup
Apple cider Vinegar-1tsp
Desiccated Coconut-1 1/2cups
All Purpose Flour/ Maida-2 1/4cups
flour, baking soda and baking powder together in a bowl.
another bowl, beat butter and sugar until light and fluffy.
milk and vinegar and beat well. The mixture will look curdled, but it is
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.
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.
it over to coat all the sides.
it into a ball. Slightly press the ball to flatter.
on the tray.
for 16-18minutes or until golden.
on wire rack and store in airtight container.
with a cup of coffee.
Cream butter and sugar.
Add in the milk and vinegar. It may look separated but the final result is awesome.
Add the coconut and apricot.
Add the flour mixture.
Mix to form a sticky dough.
Crush corn flakes in a plate.
Place a spoonful of the dough on the corn flakes.
Roll it into a ball.
Slightly flatten the ball and arrange on lined baking tray.
Once baked cool on wire rack.
Labels: APRICOT, BAKES, BUTTER, COCONUT, COOKIES, CORN FLAKES, EGGLESS, FLOUR, SUGAR