Name: Kurma Cornflakes Cookies
Prep time: 15 min
Cook time: 40 min
Ingredients: 150 g dates (flesh only without the pit); 250 g cornflakes; 250 g salted butter (room temperature); 140 g sugar; 300 g self-raising flour; 1 egg; 1 tsp vanilla essence

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Kurma, also known as dates in English, is an amazing source of energy! A quick snack to boost your day or an appetiser before a meal.

Dates provide natural sugars to help the body’s blood glucose levels return to normal quickly. Dates are also easily digested, making them a quick source of energy and nutrients.

Besides being an excellent source of energy, dates also help muscles and nerves to function well, thanks to their high content of potassium.

Now that we know the benefits and significance of dates, let’s introduce it into the festivities by including it in our baking.

This Kurma Cornflakes Cookie recipe is one of my most popular recipes. These crunchy little bite-sized cookies are so easy to make and very addictive to eat, you won’t be able to stop at just one bite.

Ingredients: Self-raising flour, crushed cornflakes, dates, salted butter, sugar, egg and vanilla essence.

Weigh the dates without the pit. For this recipe, I used the flesh of approximately 20 dates. Branch dried dates are best used for making cookies as they have a firmer texture and is not overly sweet.

Now let’s take a look at how easy it is to make these Kurma Cornflakes cookies.

Kurma Cornflakes Cookies

Course cookies

Cuisine Malaysian

Keyword cookies, cornflakes, kurma

Prep Time 15 minutes

Cook Time 40 minutes

Equipment

Oven

Ingredients

150 g dates flesh only without the pit
250 g cornflakes
250 g salted butter room temperature
140 g sugar
300 g self-raising flour
1 egg
1 tsp vanilla essence

Instructions

Remove pits from dates.
Crush cornflakes.
Whisk butter and sugar.
Add egg and vanilla extract.
Fold in flour.
Combine cornflakes and dates.
Add batter into cornflakes and dates.
Scoop batter into small balls and drop onto lined baking trays.
Bake in a preheated oven at 150C for 30-40 minutes until golden.
The cookie is soft fresh out of the oven but will turn crunchy once cooled on cookie rack.
Store in an air tight container.

Notes:

I used salted butter hence no additional salt is required for this recipe.
Crush cornflakes coarsely for better texture.
Depending on your preference, you may add more dates to the recipe.
For a more aromatic cookie, you may add a teaspoon of orange zest into the batter but I omit it in this recipe and video tutorial to keep it as simple as possible.

I’m not singing my own praises but I assure you this recipe is a keeper.

Here’s the tutorial on how to make these much sought after Kurma Cornflakes Cookies. Do try it, I’m sure you’ll love it.