The crumbly cornmeal cookies are easy to make, and you don't even need a mixer to knead the dough. And you can experiment with flavors by adding, for example, vanilla, cocoa powder or chocolate pieces.
Ingredients:
Butter (soft) - 200 g
Powdered sugar - 100 g
Chicken yolk - 1 pc.
Wheat flour - 200 g
Corn flour - 130 g
Baking powder - 1 tsp
Salt - 1/8 tsp
Step by step recipe:
1. Prepare your ingredients. The butter must be softened beforehand at room temperature. Powdered sugar is a very important ingredient for producing tender dough and crumbly cookies. It is not necessary to use commercial powder, if you have an electric coffee grinder at home, it can be easily made from granulated sugar. Literally a few "whacks" technique and powdered sugar for the dough is ready!
Prepare a baking sheet — one large or two small — cover with baking parchment. Turn on the oven to warm up to a temperature of 180-190 degrees.
2. Place the icing sugar, soft butter and egg yolk in a deep bowl.
3. Rub the ingredients with a spoon to make a smooth paste-like mass.
4. Mix the two flours, baking powder and a pinch of salt separately.
5. Combine the butter and flour mixture, knead a soft dough with your hands. You do not need to knead for a long time, as soon as the components have combined, stop. The dough is very pleasant, completely non-sticky, keeps its shape perfectly, but differs in structure from what is obtained from wheat flour.
6. There is no need to chill the dough, you can mold cookies right away. Roll into small balls the size of a walnut (about 20 grams / piece).
7. Use a fork to lightly press on each ball to flatten it a little, and at the same time decorate: a charming pattern will appear.
8. Transfer the blanks to a prepared baking sheet at a short distance from each other, although the cookies in the oven will not spread to the sides, they will retain their shape, only they will become slightly higher.
9. Bake in preheated oven for 12-15 minutes or until tender. The finished biscuits will hardly brown, except that the bottoms will become pale golden in color. Check the readiness with a wooden skewer: stick it in the middle of the cookie, the skewer should remain dry and clean. Transfer the finished baked goods to a wire rack and let cool.
10. This is such a crumbly structure in the finished and cooled cookies, it literally melts in your mouth!
Cookies with corn flour differ not only in structure from cookies using only wheat: the color of the dough turns golden, and baked goods acquire a characteristic aroma, because corn flour is a grain of fine corn grinding.
Enjoy your tea!
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