Steam salted egg yolks over medium heat for 5 minutes, mash with fork, set aside to cool.
Put cornflakes into plastic bag, crush into smaller pieces with rolling pin.
Combine plain flour, cornstarch, milk powder and icing sugar, sieve through and mix well. Add in cold butter, rub butter into flour mixture. Add in salted egg yolks, mix well. Add in crushed cornflakes, mix well.
Take out 1 tablespoon of dough, press until firm and shape gently into a ball. Lightly flatten with palm. Place the dough on lined baking tray.
Preheat oven to 160°C/320°F.
Bake in the preheated oven at 160°C/320°F for 25-30 minutes. When the baking is done, let the cookies cool in oven for 10 minutes before removing. Set aside to cool completely. (Reminder: Preheat oven to 160°C/320°F again before baking the 2nd batch.) When completely cooled, transfer to airtight containers for storage.
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Notes
This recipe yields 48 pieces of cookies.The nutritional value for reference is for 1 piece of cookie.