50 g Prochiz Cheddar, grated
100 g margarine
100 g butter
75 g granulated sugar
10 g sweetened condensed milk
200 g low-protein flour (cake flour)
2 g baking powder
20 g milk powder
25 g cornstarch
100 g cornflakes (50 g for the dough, 50 g for the topping)
1 egg white (for egg wash)
100 g Prochiz Cheddar, grated (for topping)
1. In a large bowl, use a mixer to combine the margarine, butter, sugar, and sweetened condensed milk until well mixed.
2. Add the low-protein flour, baking powder, milk powder, cornstarch, grated Prochiz Cheddar (50g), and cornflakes. Mix until everything is just combined.
3. Shape the dough into 15 g balls. Roll each ball in the remaining of crushed cornflakes.
4. Flatten each dough ball. Brush the top with egg white and sprinkle with grated Prochiz Cheddar
5. Place the cookies on a baking sheet and bake at 170°C (340°F) for about 25 minutes, or until golden brown.
6. Cheese Cornflakes Cookies is ready to serve!
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