With Aidilfitri right around the corner, many of you will have your chefs hats on as you prepare to whip up a tantalising Raya feast!
For others, however, cooking might not be a strong suit, which is perfectly OK. If you fall into this camp but would still like to help out in the kitchen, here’s a simple recipe for a sweet treat that requires just four ingredients – most of which should be available in your pantry anyway.
The result will be delicious cornflake cookies that are an aesthetically pleasing golden brown and speckled with colourful sprinkles. Pop them into your mouth, and they are crunchy and chewy both at once. It’s the perfect snack for your Raya open house!
Ingredients
- 80g cornflakes
- 65g sugar
- 1 tbsp honey
- 90g unsalted butter
- sprinkles
Miscellaneous
- mini cupcake liners
Method
- On one or more baking trays, arrange the mini cupcake liners. There’s no need to leave any gap between them.
- Preheat your oven to 150°C.
- Prepare a large heat-proof bowl and fill it with cornflakes, making sure there’s plenty of room to spare.
- In a pot, melt the butter over medium heat until very soft.
- Add the sugar and honey. Stir the mixture constantly until the sugar is completely dissolved and the ingredients are thoroughly mixed. Do not heat for too long or it will thicken and caramelise.
- Once everything has melted and combined, immediately pour the liquid all over the cornflakes. Careful, the pot and liquid will be hot!
- Using a ladle, spatula or wooden spoon, give the cornflakes and liquid a good mix until evenly coated. Be gentle, though, as you want to avoid crushing the flakes into smaller pieces.
- Now add the sprinkles. They don’t make much of a difference to the taste of the cookies, so use as much as you like.
- Using a spoon, scoop some of the cornflake mixture into the mini cupcake liners. Try to resist popping a few of these into your mouth as you work!
- Once the tray is filled, place it in the oven for 12 minutes. Prepare another tray of honey cornflake cookies while waiting if you have more left over.
- Once the 12 minutes are up, remove the tray from the oven and set it aside to cool. This will help the flakes stick together.
- Store the honey cornflake cookies in an airtight container once they have cooled. There is no need to remove the cupcake liners. Alternatively, serve and enjoy!
Tips
- Don’t use regular-sized cupcake liners as they are far too big. Mini liners help to keep the cookies together, without which you might end up with a hot mess. The liners also ensure the cookies don’t disintegrate when they are being stored in containers.
- These cookies are sweet, so do watch how many you consume all at once!
- If you’re looking to make this recipe marginally healthier, use 100% honey and opt for raw organic cane sugar instead. Why not go all the way by using organic cornflakes and natural butter, too?
This article first appeared in butterkicap.com, a food and culture platform and community that enables anyone to experience Malaysia through stories of its people, food and places.