These are small, tender butter cookies rolled in lightly crushed cornflakes so every bite has a crisp, toasty shell around a short, melt-away center. Chopped raisins in the dough and a red dot of glacé cherry on top give them their festive, old-school look. Makes 30 cookies in about 1 hr 43 min.
Prep30 min
Cook18 min
Cooling55 min
Total
1 hr 43 min
Yield
30 cookies
Ingredients
Adjust yield
cookies
Scales from a half to a double batch; bake the extra trays in rounds.
Beat the salted butter and powdered sugar with a hand mixer on medium speed until pale and creamy, about 3 minutes, then beat in the vanilla extract.
Sift the all-purpose flour and cornstarch over the butter and mix on low speed, or with a spatula, just until a soft dough forms. Stir in the raisins.
Cover the bowl and chill the dough until it is firm enough to roll, about 20 minutes.
Meanwhile, heat the oven to 340°F (170°C), line two baking sheets with parchment paper and put the cornflakes in a shallow bowl, crushing them with your hand into small flakes with a few larger pieces left.
Roll the dough into 14 g balls (about 30). Roll each ball in the cornflakes, pressing gently so the flakes stick all over, and set them 1 inch (2.5 cm) apart on the baking sheets.
Press a small pinch of the glacé cherries into the top of each cookie.
Bake until the cornflakes are golden and the bottoms are lightly browned, 15 to 18 minutes, swapping the sheets halfway through.
Cool on the sheets for 5 minutes, then move to a rack and cool completely, about 30 minutes, before storing.
Tips
Crush the cornflakes by hand, not in a processor; fine crumbs turn into a dull coating, while small flakes stay crisp.
If the kitchen is warm, chill the shaped balls for 10 minutes before baking so they keep their round shape.
Do not eat the raw dough; it contains raw flour.
Good with hot milk tea or kopi.
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How long does it take to make cornflake cookies (biskut cornflakes)?
Plan on 30 minutes of prep and 18 minutes of cooking, plus 55 minutes to chill and rest. The recipe makes 30 cookies.
How should I store cornflake cookies (biskut cornflakes)?
Store in an airtight container at room temperature for up to 2 weeks.
Can I make cornflake cookies (biskut cornflakes) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
A buttery cookie-jar favorite in Singapore and Malaysia, baked for Hari Raya and Chinese New Year, in which balls of soft butter dough are rolled in crushed cornflakes and often topped with a bit of glacé cherry. Serve it with hot milk tea or kopi.
Variations
Raisin-free: leave out the raisins and add 1/4 tsp (1 g) fine salt to the dough if using unsalted butter; bake time unchanged.
Chocolate chip cornflake cookies: replace the raisins with 50 g (1/3 cup) mini semisweet chocolate chips; bake time unchanged.
Rose water version, as some Hari Raya kitchens make them: replace the vanilla extract with 5 ml (1 tsp) rose water; bake time unchanged.
Estimated · per serving
Nutrition
Per serving = 1 of 30 servings this recipe makes.
79Calories / serving
4.1gFat
10.0gCarbs
0.7gProtein
3.4gSugar
Whole recipe (30 servings):
~2370 cal ·
123g fat ·
300g carbs ·
21g protein ·
102g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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