Ingredients
Method
- Preheat oven to 160°C (320°F). Line baking trays with parchment paper.
- In a large bowl, combine softened butter and icing sugar. Mix gently until smooth and creamy without overbeating. Stir in vanilla extract if using.
- Sift together potato flour, milk powder, plain flour, and salt. Gradually fold the dry ingredients into the butter mixture until fully incorporated. The dough will be very soft.
- Coarsely crush the cornflakes in a separate bowl, ensuring they remain in small flakes rather than powder.
- Gently fold the crushed cornflakes into the dough until evenly distributed.
- Shape the dough into tablespoon-sized balls and place on prepared trays, spacing slightly apart. Optionally roll in extra crushed cornflakes for added crunch.
- Bake for 11–13 minutes, until the bottoms are lightly golden while the tops remain pale.
- Allow cookies to cool completely on the tray before transferring to a wire rack. They will firm up as they cool.
Notes
Do not overbake to maintain a soft interior. If your kitchen is warm, chill the dough for 15–20 minutes before shaping. For added richness, replace 50 g of butter with ghee. White chocolate chips or finely chopped nuts can be added for variation. Store in an airtight container for up to 1 week or freeze for longer storage.