[Ingredients]
120g softened unsalted butter, cut into cubes
Pinch of salt
50g icing sugar
2 egg yolks, lightly beaten
135g plain flour
30g corn flour
100g plain corn flakes, coarsely crushed
80g dried cranberries, cut into smaller pieces
[Steps]
Place corn flakes in a plastic bag. Crush them with your fingers into smaller pieces, do not crush too finely. Set aside.
Cut dried cranberries into smaller pieces (I used a kitchen scissor). Set aside.
Place butter and salt in a mixing bowl. Sift over the icing sugar (do not skip this step, this is to remove any lumps in the icing sugar). With a manual whisk or a wooden spoon (or an electric whisk), beat the butter, salt and icing sugar till the mixture turns pale.
Whisk as you dribble in the egg yolks, whisk till combine.
Sift over plain flour and corn flour. With a spatula, fold the mixture until the flour is incorporated.
Add in cornflakes and dried cranberries. Mix with spatula (or use hand) till just combined.
Arrange mini paper liners, evenly spaced, on a baking tray.
Measure 7g doughs and place each into a mini paper liner. (Note: it is not necessary to shape the dough into a smooth round ball, just roughly gather it into a lump. These cookies can be baked without using paper liners, arrange them evenly spaced on a baking tray lined with parchment paper. They don't expand much upon baking.)
Bake in preheated oven at 140degC for about 25 minutes until lightly golden. (Note: all ovens behave differently, do keep a close watch near 20mins of baking time to prevent the cookies from over browning. Turn the tray around half way, when necessary.)
Remove from oven and transfer to a cooling rack, leave to cool completely before storing in air tight containers. (Note: when the cookies are still warm, the cornflakes may taste a little chewy/soft, but it will turn crispy upon cooling.)