Step 1

Preheat oven to 350 F (180 C). Line a large baking sheet with parchment paper. Lightly crush the cornflakes into smaller pieces in a bowl. Don't crush them too much though. I prefer to be able to still see the small pieces and not powder. Set aside

Step 2

Let the butter softens at room temperature for about 30 minutes or until you can easily mash with a spatula. Add icing sugar and mash together until creamy

Step 3

Add all-purpose flour, cornstarch and raisins. Use your clean hand to mix into a sticky dough

Step 4

Scoop about 10-15 grams or 1 Tbsp of the dough or use a cookie scoop and drop it on the cornflakes. Coat the dough with the cornflakes all over. Place on a baking sheet. This cookie doesn't spread much. You can give about 1/2-inch of space in between cookies

Step 5

Bake at 350 F for 15 minutes or until the bottom of the cookies are golden brown. Let them cool on the rack for 5 minutes and then transfer to a cooling rack to let them cool down completely. Transfer to an air-tight container