These amazing peanut and cornflake cookies are rich, crispy and crunchy. They are so easy to make and only require simple pantry ingredients.
These bite-sized delights are perfect with a cup of hot tea or coffee, and are suitable for any time of the day – especially when you’re relaxing in front of the television. They are also great as a treat for the upcoming Raya holidays, so why not whip up a batch and share them with your loved ones?
Ingredients
- 60g unsalted butter
- 60g shortening
- 80g peanut butter
- 70g icing sugar
- 1 egg
- 300g cake flour
- 50g cornflakes
- 50g Coco Crunch or similar chocolate cereal
- 50g almond flakes
Method
- Preheat your oven to 175°C and set the rack on the upper level. Line a baking tray with parchment paper.
- In a large mixing bowl, combine the butter, shortening and peanut butter, then mix well to soften.
- Sieve in icing sugar and beat until the mixture is fluffy.
- Slowly pour in the beaten whole egg and mix well.
- Sieve in the cake flour and mix well.
- Toss in the chocolate cereal, cornflakes and almond flakes. Mix well to form dough.
- Divide the dough into approximate 30g portions, roll each into a ball and flatten slightly. Arrange them on the baking tray.
- Bake for 18-20 minutes until golden brown.
Tips
- Use chunky peanut butter for a crunchier bite.
- The cereal can be crushed beforehand for easier incorporation into the dough.
This recipe was contributed by CP Choong for Rasa Malaysia, which is run by Low Bee Yinn, a food blogger and cookbook author.