01 02 03 Gheza-e-shiriin: Cornflake Cookies - Ramadan..An Event to Share Chapter 11 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Cornflake Cookies - Ramadan..An Event to Share Chapter 11

Its time to bid farewell to Ramadan with the last  guest post of this series,Ramadan An Event to Share. We had kick started this event with  the first guest  from my beautiful mom and now  we are ending it with  a very special blogger.

An inspiration to all of us with loads of positive energy and the right person to end the series. She is a known name in the blogging world with many publications  & cookbooks to her name.  A very down to earth & a friendly  person, whom I look upon with much respect.Today we have with us the lovely  Jehanne  from The Cooking Doctor. Thanks a lot dear  Jehanne for being a part of this celebration.
Over to you dear  friend...

 I often talk about food and memories, the flashbacks of what was eaten years ago and replicated once again now. But I think I hardly share with you about our daily happenings. How the real life is. How it gets pretty mundane yet hectic at the same time. How important each moment is, especially with the young one as I try to catch every ounce of memories into the 'bank'. Let's talk in present tense, and how my daughter loves her whisk with cupcake knob and my stainless steel bowl, day in day out pretending to make cakes in her fancy kitchen. Or how she converts our dining table into her make-shift oven and gives running commentary of what should go next into her cake batter.

Most days, I let her imagination runs wild and let the empty pots speak back to her with overflowing milk or runny egg yolk, imaginary that is. But some days I would be generous and let her run the show, with real egg, really good unsalted butter and cups of flours for her to muck about.  And create something magical to be baked in real oven. 
  Which she did. My role is just a spectator, with hands gently nudging on right direction. A wee bit more cornflakes, surely you love that in your cookies? Raisins or chopped cherries, or both? What's cooking in my kitchen is usually inspired by what my daughter wants, so when Humi, the lovely friend behind Gheza-e -Shirin invites me to guest post at her space, my mind rivets to what my daughter was doing at that moment-and I am inspired.
Truth be told, I love cornflakes cookies. Eid in Malaysia, which is what I knew most of my life, is all about celebration at the end of Ramadan, and that means plenty of cakes and jars of cookies. As I deliberately took longish annual leave during the last leg of Ramadan, it feels so good to be home bonding with my daughter with no pressure of work, waiting eagerly for Eid, or what we call Hari Raya. I am so glad that this year, my daughter and I do our baking together, making enough jars of cookies to bring home for my parents.
These corn flake cookies were really meant to be cut cookies but as my daughter hijacked the dough off my hands and started making small balls, I followed her will and took out small petit four cases. Make them into truffle instead, with pretty zigzags of chocolates! Either way, these are delicious and festive.
In keeping with Humi's guest posts for Ramadan, here is a sneak peek of what's happening in our kitchen during the last few days of this holy month. Ramadhan and Eid are never the same without gatherings of family, lots of religious rites, the joy of pre-dawn meals, and late night baking all in the spirit of the festive season.  
 Thank you Humi for your invite, hope it's not too early to wish you and family Eid Mubarak!

Cornflakes Truffle Cookies

110g unsalted butter
110 golden castor sugar
1 large egg
1 tsp vanilla
220g plain flour
3/4 tsp baking powder
a pinch of salt
3/4 cup cornflakes
1/2 cup chopped cherries
1/4 cup raisins

For rolling: 1/2 cup cornflakes
Garnishing: 100 g melted chocolate

Tip: I used compound chocolate for garnishing as it is easier to set, unlike couverture chocolate which tastes superior but quite difficult to handle, ie needs tempering etc. As the amount used is small, compound chocolate is chosen here.


1. Cream  butter and sugar until pale.
2. Add in the egg and vanilla, beat briefly.
3. Combine flour with baking powder, salt, cornflakes, cherries and raisins.
4. Combine into the batter.
5. Make small balls and roll onto the crushed cornflakes.
6. Arrange in petit four cases and bake for 15 to 18 minutes at 170C.
7. Pour the melted chocolate into a piping bag and using a small round nozzle, garnish zigzag motions on the       cooled cookies.
8. Store in airtight container up to 2 weeks.

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