Monday, January 24, 2011

Savoury Cheddar and Cornflake Cookies

I normally plan ahead what to do during daytime while my husband and daughter are off to work and school for each and every week. And when something unexpectedly happens to interfere with my set plan, I never find myself feel comfortable to cope with, especially things that force myself to do nothing but stay at home and today is the case!!

Anyway, it's not that bad cuz I've found these cookies and decided to occupy myself for a very short while to do what I like in the kitchen! As for the result, to my point of view, the cookie is a cross between shortbread and's flaky..crispy , yet mildly chewy and buttery..and top of everything, it couldn't be better to be paired with cheese and sweet chutney !

Here is my version ( adapted from here )


1 cup AP flour

114 g butter, softened

1 cup grated sharp cheddar cheese

1 cup cornflake

dash of cayenne pepper & paprika

Dried parsley & grated cheddar to sprinkle
Allow cold ingredients to come to room temperature. Preheat oven to 400°. Combine butter and cheese well with spoon or hands. Mix in flour, cayenne and paprika. Add salt and pepper to taste and fold in cornflake ( it will be crumbled while combined ). Roll into small balls and flatten; place on cookie sheet and sprinkle with some grated cheese and parsley. Bake 10-15 minutes. Let cool fully before serving; store in an airtight container or freeze. Be forewarned that these crackers are quite dry and flaky (hello, butter!), not moist and chewy like a cookie. Makes approx 18-20 cookies.


Paul J said...

What is 114 grams of butter? I need sticks/Tbsps/cups please.

pepsakoy said...

Paul equals half cup or a stick !