Caster sugar- 75 gms
Egg- 1 large (slightly beaten)
Vanilla extract- 1/2 tsp
Plain flour- 150 gms
Corn flour- 15 gms
Baking powder- 1/4 tsp (optional)
Plain cornflakes- 40 gms (coarsely crushed)
In a bowl mix together the flour, corn flour and baking powder. Keep aside.
Cream together the butter and sugar in a mixing bowl till light and fluffy. You can either use an electric beater or just a hand whisk would do.
Add the lightly beaten egg followed by vanilla extract and mix together for about a minute or so, till they all come together.
Tip in the flour mix and fold with a spatula till no traces of flour is seen.
Pre-heat the oven to 175C and line a baking tray with baking paper.
Have the crushed cornflakes in a bowl.
Lightly wet your palms and make small balls out of the dough. About 1 tsp in size (approx.)
Roll the balls in cornflakes and place on the tray, about an inch apart.
Bake for 25 minutes or till the cookies become a nice golden brown in colour.
Take the tray out of the oven and leave to set for about 5 minutes after which you can transfer the cookies on to a cooling rack and wait for them to completely cool.
Store them in an air tight container or eat them right away with a cuppa tea :)
Notes: You can replace the caster sugar with normal granulated sugar.
I used Kellogg's cornflakes.
Refrigerate the dough for about half an hour, if you find they are too sticky to make into balls.