Sunday, February 8, 2009


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

Sift all purpose flour and baking powder into a mixing bowl. Set aside.
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.
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.
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.


When making cookies or cakes, minimum mixing is required to ensure minimum formation of gluten. Formation of gluten result in dense, less crunchy cookies.

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.


'Cornflake and Cheese Cookies'.

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