Loose cornmeal biscuits

Cookies 589 Last Update: Jul 17, 2021 Created: Jul 17, 2021 0 0 0
Loose cornmeal biscuits
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy
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Here's a simple recipe for baking delicious crumbly cornmeal shortbread cookies. You will learn about the features of the technology of kneading dough for products, see the complete cooking process at home, get acquainted with the amount of ingredients. Those who want to learn how to bake fine cornmeal shortbread cookies for their family will benefit greatly from a step-by-step recipe and colorful photos of all stages of dough preparation and baking.

Ingredients

Directions

  1. We take out the butter from the refrigerator in advance, at room temperature it should become quite soft. Place 200 grams of softened butter in a small bowl. Using a silicone kitchen spatula, bring the butter to the consistency of thick sour cream (it should spread well).
  2. When the butter acquires the desired consistency, add 100 grams of powdered sugar (not sugar) to it, mix the ingredients until smooth with a wooden or silicone kitchen spatula.
  3. I wash two chicken eggs under running water and soap to avoid salmonellosis. Then we break the eggs into a container with butter and powdered sugar. Mix the ingredients again with a kitchen spatula until smooth.
  4. Sift 280 grams of fine cornmeal through a sieve and add it to the container to the rest of the ingredients, knead the dough. The cookie dough should be soft and pliable.
  5. It's time to mold the cookies. Consider two options: daisy cookies and hemispheric cookies.
  6. If you have a piping bag, you can make daisies. To do this, we insert the nozzle into a pastry bag, fill the bag with dough so that there is no void. Hold the bag filled with dough perpendicular to the work surface.
  7. Squeeze the dough evenly in small pieces onto a non-stick surface or directly onto a baking sheet at a distance of 3-5 cm from each other. If you don't like the shape of some of the cookies, you can easily remove it, since the dough contains a lot of oil, rub this place, then shape another "daisy".
  8. If you want to make cone-shaped cookies, transfer the dough to a bag and place it in the freezer for 20-30 minutes. This makes it easier to mold the cone cookies. After 20-30 minutes, we take out the dough from the freezer, pinch off a piece the size of a walnut, roll out the balls, form the top in the form of a cone, put it on a baking sheet.
  9. Place a piece of sun-dried cherry on top of each cookie, after cutting the berry into four parts.
  10. Preheat the oven to 180 degrees in advance. When all the cookies are laid out on a baking sheet, we send it to the oven on the second level from the bottom. We bake "daisies" the size of a walnut for 12-15 minutes, and bake cone products for 2-3 minutes longer.
  11. When the cornmeal shortbread cookies are ready, we take them out of the oven, put them on a dish, invite the family to tea.

Loose cornmeal biscuits



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy

Here's a simple recipe for baking delicious crumbly cornmeal shortbread cookies. You will learn about the features of the technology of kneading dough for products, see the complete cooking process at home, get acquainted with the amount of ingredients. Those who want to learn how to bake fine cornmeal shortbread cookies for their family will benefit greatly from a step-by-step recipe and colorful photos of all stages of dough preparation and baking.

Ingredients

Directions

  1. We take out the butter from the refrigerator in advance, at room temperature it should become quite soft. Place 200 grams of softened butter in a small bowl. Using a silicone kitchen spatula, bring the butter to the consistency of thick sour cream (it should spread well).
  2. When the butter acquires the desired consistency, add 100 grams of powdered sugar (not sugar) to it, mix the ingredients until smooth with a wooden or silicone kitchen spatula.
  3. I wash two chicken eggs under running water and soap to avoid salmonellosis. Then we break the eggs into a container with butter and powdered sugar. Mix the ingredients again with a kitchen spatula until smooth.
  4. Sift 280 grams of fine cornmeal through a sieve and add it to the container to the rest of the ingredients, knead the dough. The cookie dough should be soft and pliable.
  5. It's time to mold the cookies. Consider two options: daisy cookies and hemispheric cookies.
  6. If you have a piping bag, you can make daisies. To do this, we insert the nozzle into a pastry bag, fill the bag with dough so that there is no void. Hold the bag filled with dough perpendicular to the work surface.
  7. Squeeze the dough evenly in small pieces onto a non-stick surface or directly onto a baking sheet at a distance of 3-5 cm from each other. If you don't like the shape of some of the cookies, you can easily remove it, since the dough contains a lot of oil, rub this place, then shape another "daisy".
  8. If you want to make cone-shaped cookies, transfer the dough to a bag and place it in the freezer for 20-30 minutes. This makes it easier to mold the cone cookies. After 20-30 minutes, we take out the dough from the freezer, pinch off a piece the size of a walnut, roll out the balls, form the top in the form of a cone, put it on a baking sheet.
  9. Place a piece of sun-dried cherry on top of each cookie, after cutting the berry into four parts.
  10. Preheat the oven to 180 degrees in advance. When all the cookies are laid out on a baking sheet, we send it to the oven on the second level from the bottom. We bake "daisies" the size of a walnut for 12-15 minutes, and bake cone products for 2-3 minutes longer.
  11. When the cornmeal shortbread cookies are ready, we take them out of the oven, put them on a dish, invite the family to tea.

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