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Ingredients:
Makes approx. 60
95g
butter, room temperature
100g cream cheese, room temperature
120g castor sugar
1½
tsp lemon juice
½ tsp vanilla essence
1
egg yolk
1
tbsp grated lemon rind, chopped
260g all purpose flour
1
tsp baking powder
50g
cornflakes
Method:
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Sift all purpose flour and baking powder into a mixing
bowl. Set aside.
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Place cornflakes in a zip lock bag. Expel all air and make
sure bag is properly sealed. Use a rolling pin to roll on the bag to crush
the cornflakes, until cornflakes resemble fine breadcrumbs. Set aside.
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Using an electric mixer, beat butter, cream cheese and
sugar until light and creamy.
-
Add lemon juice, vanilla essence, egg yolk and grated lemon
rind. Beat until well combined.
-
Switch speed of mixer to slow. Add flour mixture and
crushed cornflakes. Stop mixing as soon as a dough is formed (Note
1). Transfer to counter top and mix using hand until all
ingredients are properly mixed.
-
Shape cookie dough into rounds and place them on greased
trays (or trays lined with greaseproof paper). Use a fork to press the
dough down.
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Bake in preheated oven at 170 degC for 15-20 minutes or
until golden brown.
-
Leave the cookies on trays for 3 minutes before
transferring on to cooling rack to cool completely before storing in air
tight containers.
Notes:
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When making cookies or
cakes, minimum mixing is required to ensure minimum formation of gluten.
Formation of gluten result in dense, less crunchy cookies.
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I personally feel that the
flavour of cheese is insufficient. Suggest increasing the cream cheese
amount to 130g. Please adjust weight of castor sugar accordingly.
Reference:
'Cornflake and Cheese Cookies'.
http://www.kuali.com/recipes/viewrecipe.asp?r=817
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