Caramelized Cornflake Lemon Poppyseed Cookies, gluten free

INGREDIENTS

• 60 g (1 cup) cornflakes
• 15 g (2 tablespoons) nonfat instant dry milk powder
• 15 g (1 tablespoon) granulated white sugar
• 3 g (1/2 teaspoon) sea salt
• 42g (3 tablespoons) unsalted butter
• 100 g (1/2 cup) yellow or white cornmeal
• 100 g (1/2 cup + 2 tablespoons) quinoa flour
• 60 g (1/4 cup + 2 tablespoons) sweet rice flour (sometimes called glutinous rice or mochiko flour)
• 50 g (1/4 cup + 1 tablespoon) cornstarch
• 1/2 teaspoon sea salt
• 2 tablespoons poppy seeds
• 2 teaspoon finely grated lemon zest (about 1 medium lemon)
• 2 tablespoon lemon juice (about 1 medium lemon)
• 2 teaspoon chia seeds
• 135 g (1/2 cup + 1 tablespoon) white granulated sugar
• 113 g (1/2 cup or 1 stick) of unsalted butter at room temperature
• 2 tablespoon honey
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup of caramelized cornflakes
• 3 to 4 tablespoons of granulated white sugar for rolling the cookies in