Cornflake Cookies

September 3, 2012 at 7:06 pm | Posted in Cookies | Leave a comment
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Cornflake Cookies

Recipe taken from taste.com

Ingredients (serves 20)

  • 125g butter
  • 140g (2/3 cup, firmly packed) brown sugar
  • 1 tsp vanilla essence
  • 2 eggs, at room temperature
  • 275g (1 3/4 cups) self-raising flour
  • 170g (1 cup) sultanas
  • 80g (1 1/2 cups) cornflakes, lightly crushed

Notes: 

  1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat together the butter, sugar and vanilla in a large bowl until pale and creamy.
  2. Add eggs, 1 at a time, beating well after each addition until combined. Fold in flour and sultanas until combined.
  3. Place the cornflakes on a plate. Use your hands to roll tablespoonfuls of the cookie mixture into balls, then roll in cornflakes to coat. Place the balls, about 3cm apart to allow room for spreading, on prepared trays.
  4. Bake in preheated oven, swapping trays halfway through cooking, for 18-20 minutes or until golden. Remove from oven. Set aside on the trays for 5 minutes before transferring to a wire rack to cool completely.

Notes: 

  •  These cookies will keep in an airtight container out of direct sunlight for up to 3 days.

Actually I take no credit in this ’cause my brother baked it but I thought it was yumm so I’ll share it. We didn’t use/ have sultanas. 

Blueberry Turnover

September 2, 2012 at 6:18 pm | Posted in miscellaneous dessert | 2 Comments
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Blueberry Turnover

(recipe taken from Graceful Cuisine )

Makes 4 turnovers

1 cup all-purpose flour
7 tbsp chilled unsalted butter, cut into 7 pieces
1 large egg
1 tbsp sugar
1 1/2 tsp chilled heavy cream
1 tsp fresh lemon juice
1/2 tsp salt

For the filling

3 tsp sugar
1 tbsp all-purpose flour
1/2 tsp ground cinnamon
1 cup fresh blueberries, rinsed and air dried
1 tbsp milk

In the bowl of a stand mixer, combine the flour, butter, egg, sugar, cream, lemon juice and salt.  Beat on medium-low speed with the paddle attachment until dough starts gathering together in big clumps.  Turn the dough out onto a work surface and gather it together.

Cut the pastry in half and shape into squares using your fingers to about 1 inch thick.  Wrap each square in plastic wrap separately and chill for at least 20 minutes and up to 2 hours.

Line a rimmed baking sheet with parchment paper and set aside.

Roll out one of the pastry squares using a floured rolling pin onto a lightly floured work surface.  Roll it into a rectangle that is about 1/4 to 1/2 inch thick.  Repeat with the other pastry square.  If the dough is too sticky, dust with a little flour one teaspoon at a time.  Cut the dough into 4 rounds, each 4 to 5 inches in diameter.  You can use an inverted bowl as a stencil.  Remove the excess dough around the dough rounds and gather it for another use.  Run a metal spatula under each dough round to separate it from the work surface.

Combine the sugar with the flour and cinnamon in a medium bowl, stirring to combine.  Add the blueberries and gently toss to coat well.

Put a heaping tablespoon of blueberries in a single layer on one half of the dough round.  Dampen the pastry edges with a little water and carefully fold the other side of the pastry dough over the berries to make a half moon.  Press the edges of the dough together with your fingers followed by the tines of a fork.  Use a spatula to transfer the prepared turnovers onto the baking sheet.  Repeat the process with the remaining pastry dough.

When all the turnovers are assembled, refrigerate for at least 15 minutes and up to 2 hours.

Preheat the oven to 400oF with a rack in the middle.

Brush the tops of the turnovers with the milk using a pastry brush.  Sprinkle with granulated sugar or coarse sugar.  Bake until golden brown (about 20 minutes).  Remove from the oven and cool in the pan on a cooling rack.  Serve warm or at room temperature, with ice cream if desired!

My brother and I baked it together this time 😀 we doubled the recipe and make 8 in total. no changes… Oh I accidentally added 1 tbs of milk into the blueberry mixture along with sugar, flour, and cinnamon x.x. After baking, the sides didn’t stick and the blueberry “sauce” all leaked out.  Perhaps we should’ve wet the sides with milk before sealing. 

We also had it right away when it was steaming hot because it looks too yumm :9 and we were so eager to eat it 😛 We had it with ice cream too I guess in my mind to cool it down but it kinda covers the goodness of the turn-over. The crust is very nicely done. Very yummy but taste very buttery and pastry like. perhaps can be thinner as well. We made it 5 inches in diameter and (less than?) 1/4 inches thickness. 

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