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I love their texture and, of course, their flavor. The original of these crispy cookies is that one of the flours used to make them is cornmeal.
Be careful, do not confuse the cornmeal with the cornstarch Cornstarch is actually corn starch flour and we are not interested in that in this case. Here we will use the crushed corn grain.
They carry butter and also manteca, maybe that's why they taste like village cookies.
Crunchy cookies with cornmeal
Some cookies for after-dinner coffee, for breakfast or for a snack.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: breakfast
- Calories: 98
- Rations: 20
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 80 g of sugar
- The skin of 1 lemon
- 200 g of wheat flour
- 100 g of cornmeal (the yellow and grainy one, do not confuse it with cornstarch)
- 1 teaspoon Royal type baking yeast
- 50 butter g
- 50 g of butter
- Yolks 3
- 30 g of milk (approximately)
Preparation
Put the sugar and lemon peel in a food processor or food processor.
we grate.
We put this mixture of sugar and lemon zest in the mixer or in a larger bowl if we are going to make the mixture manually.
I leave you a photo of the flours. The yellow one is cornmeal, not to be confused with cornstarch.
Mix the sugar and lemon peel, the two flours and the yeast with the butter and lard. Add the egg yolks.
Also add the milk and continue mixing.
We have to have a mass that can be compacted with the hands. If we consider it necessary we can add a little more milk (if we see that it is not well integrated).
Spread the dough with a rolling pin, between two sheets of baking paper.
We cut the cookies with a cookie cutter, with a knife or with a roulette wheel. We put them on one or two baking trays, leaving space between them.
Bake at 180º (preheated oven) for approximately 15 minutes.
More information - Butter buns