It’s not often that we prepare home-made cornmeal cookies for our family. After all, not everyone loves him, and the flour in the store itself must also be searched. But if you ever try such a shortbread and crumbly cookies, you will definitely want to cook it at home. And do not be discouraged if you did not find any cornmeal for a cookie recipe in the store. Take the usual corn grits, the smallest and grind it with flour using a home-made grinder. Nowadays it can be done both in a blender and in an electric coffee grinder. Also in food processors there is a coffee grinder function. But if you don’t want to bother so much, then you can bake chess biscuits shortbread. It is not at all difficult when you have such detailed instructions at hand.
Ingredients for Cornmeal Cookie Recipe:
- Cornmeal – 1 cup;
- Wheat flour – 1/2 cup;
- Icing sugar – 2/3 cup;
- Chicken eggs – 3 pcs. (small or 2 large);
- Butter – 175 g;
- Soda – 1/2 tsp;
- Vinegar – 1/2 tablespoon;
- Vanilla sugar – 10 g.
How to make a recipe from corn flour according to the recipe:
1. In the first step, it is desirable to immediately separate the proteins from the yolks. For proteins, select a convenient deep bowl and in it immediately send the product to the refrigerator. After all, cold squirrels are whipped faster. In the meantime, prepare the main part of the test. 2. Proceed to making the dough for corn cookies in the oven. Oil should be at room temperature. If not, then you can put it in heat so that it becomes soft. At the very least, you should be able to stir the butter with a spoon. Combine half powdered sugar, vanilla sugar, butter and yolks in one bowl. Add a pinch of salt and a spoon, mix the ingredients. They must become one. 3. Now sift the cornmeal flour into the cookie dough and stir it again with a spoon. It turns out that such a bright yellow mass. The dough is not ready yet and you can hardly bake corn cookies in the oven. 4. We take out proteins from the refrigerator and start to beat with a mixer. We start with the slowest mixer mode and gradually increase the speed to the maximum. After about 7 minutes, when a thick foam is already flaunting in the bowl, you can add a little bit of powdered sugar. But only with this, we do not turn off the blender. And in a minute – two, the squirrels should reach steady peaks. That is, if you take a whisk from a bowl, the squirrel stretches behind it like a “gnome’s hat” and does not fall. This is a sign that everything is done right. 5. Proteins need to connect with the dough very carefully! Now it is desirable to use wooden cutlery. A wooden spoon will not break bubbles like iron. 6. Recall, as in the recipe of pancakes on milk, we must extinguish the soda with vinegar at the very end. The same process occurs in the recipe for cottage cheese donuts fried in butter. This needs to be done very quickly. And while the soda still sizzles – pour it into the dough and mix. 7. Wheat flour is added last. Performing this step – turn on to warm up the oven. Her temperature will be at least 200 degrees. Just sift the flour through a sieve into a bowl of dough. Also gently mix the dough with a wooden spoon. It will look like a yellow cream. Tip: You can take baking powder instead of soda. Then it will need to sift together with flour in a bowl. Also last. For the indicated proportions, take 1 tsp. baking powder. 8. Now, since the dough is not thick, we cannot take it by hand and divide it into equal parts. Use teaspoons. With one spoon, put in the dough, and the second you take it on parchment paper. Please note that the dough does not spread on the pan. We place the baking sheet in a preheated oven and we note from 7 to 10 minutes. Do not need anymore. Tip: Corn biscuit dough pieces should not be close to each other. Approximately 3 centimeters in diameter for each cookie should be an empty space. While baking in the oven, cornmeal cookies will take the form of medallions. This is normal. Remember that corn cookies can be both thick and thin. It depends on the density of the test. If the dough is thicker, the cookies will be thicker and vice versa. But it will be delicious anyway. True, the first baking will be soft. But after complete cooling it becomes sandy. To do this, it is necessary to cook the products either in an oven that has not yet fallen down with an open door, or on a special grid. In any case, when the cookie remains in the vase, then the next day it is crumbly.