Ingredients:

  • 225g unsalted butter
  • 150g granulated white sugar
  • 165g packed light brown sugar
  • 1 large egg
  • 5ml vanilla extract
  • 300g all-purpose flour
  • 5g baking soda
  • 2g fine sea salt
  • 150g cornflakes cereal

Instructions:

  1. Preheat your oven to 180°C. Note: A hot oven is crucial for immediate leavening.
  2. Cream the 225g butter and both sugars. Mix for 3 minutes until the mixture looks pale and fluffy.
  3. Add the egg and 5ml vanilla. Beat until the yellow streaks of the egg completely vanish.
  4. Whisk the 300g flour, 5g baking soda, and 2g salt. Combine these in a separate small bowl first.
  5. Slowly incorporate the dry ingredients. Mix on low speed until just a few streaks of flour remain.
  6. Fold in the 150g cornflakes cereal. Use a spatula until the flakes are evenly distributed but not pulverized.
  7. Scoop 2 tablespoon mounds of dough. Place them 5cm apart on the parchment lined baking sheets.
  8. Bake for 10 minutes. Remove from oven until the edges are golden and the centers look slightly soft.
  9. Cool on the pan for 5 minutes. This allows the structure to set before moving them.
  10. Transfer to a wire rack. Let them sit until they are completely firm and the flakes feel crisp.