Corn cookies without milk
Description
The baked goods are simple and quick to make. Crumbly corn cookies are insanely delicious—they literally melt in your mouth, especially alongside fragrant tea or coffee. The treat is not hard to prepare; the main thing is to let the grits swell in the liquid ingredients, or substitute corn flour for the grits. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients listed. You can use margarine instead of butter, but not spread.
- 2
Step 2
Melt the butter in the microwave or in a double boiler by putting it into a deep bowl. Add sugar and salt to the butter and crack in a chicken egg. Beat everything together very quickly so the egg doesn’t cook or curdle.
- 3
Step 3
Pour the corn flour into a bowl and stir. Leave for 20–30 minutes to swell. If you do not let the groats swell, their grains will remain in the dough and crunch between your teeth.
- 4
Step 4
Add the lemon zest, then sift or add the wheat flour in portions and the baking powder to the bowl. Mix until you form a shortcrust dough.
- 5
Step 5
Preheat the oven to 180 degrees. Divide the dough into portions and roll each into a ball. Place the portions on foil or parchment paper, using it to line the baking sheet. Bake the cookies in the oven for about 20–25 minutes until golden brown, but watch to make sure they are baked through inside as well.
- 6
Step 6
Place the baked cornmeal cookies on a plate and let them cool slightly, then dust with confectioners’ sugar.
- 7
Step 7
Serve the dessert with hot drinks such as cappuccino, latte, and so on.