Are you one of the lucky ones whose mom or grandma get into baking a frenzy every Chinese New Year?
I’m officially jealous! Although my aunt is a superb cook, I’ve never seen her bake in my life. The only time she uses the oven is when she wants to roast a chicken or when she wants to toast bread.. but she now toasts bread in my airfryer and doesn’t roast chickens anymore.. so hmmm. My mom is a super baker but she’s not very hardworking, so I’ve never learnt to make pineapple tarts, kueh bangkit, green pea cookies or love letters.
BUT! COOKIES! Cookies are easy enough to bake, so this year, I decided to make Cranberry Cornflake Cookies for Chinese New Year. My new year’s resolution is to learn allllll the recipes for CNY goodies, so that my future daughter (or son) can live their childhood in the kitchen the way I never did.
Remember to let the cookies cool before storing or eating! The cornflakes will be a little chewy right out of the oven but they will regain their crispiness once cooled. Be patient! For variation, add white chocolate chips or semi-sweet chocolate chips instead of cornflakes. I was itching to make a white chocolate cranberry version (very Christmasy!) but finally settled on cornflakes cos it is Chinese New Year. Enjoy the snacking and watch the waist line!
Note: This cookie recipe calls for icing and caster sugar as it needs them to dissolve quickly in the relatively short baking time. Don’t substitute with regular or fine sugar for best results. SCS butter, extra fine icing sugar, eggs, flour and cornflakes sponsored by PurelyFresh. Remember to get your baking goodies from there this CNY!