Corn cookies
- Nutrition Facts
- Calories: 310
- Protein: 5
- Fats: 10
- Carbohydrates: 48
Some people can’t have traditional pastries not because they do not know how to cook or are not able to buy it in the nearest bakery but they may have an allergy to wheat flour which is rather common. However, this does not mean that you can now forget about the delicious cookies since today we’re going to make corn flour cookies.
History of corn flour baking
There is a plenty of variations for the corn cookies recipe. Although for many of us it’s still perceived in a strange way, people started to use this product for the bread making and a variety of cakes and pastries a long time ago. Mexico is believed to be homeland of corn. Some archaeologists claim that back in those days corncobs were approximately ten times smaller than now, and were no longer than three or four centimeters. The ancestor of corn was a local plant called teosinte.
While corn was grown on small areas of the Mexican highlands, it remained relatively uniform in terms of genetics. However, somewhere in the fifteenth century it was rapidly spread through Central America. These were the new conditions which required new varieties of corn that was the impetus for enhanced selection of corn. Corn has played a huge role in the history of America. In fact, almost all Latin-American civilizations like Maya, Olmec culture, the civilization of the Aztecs, owe their existence to cron that has become the basis of highly productive agriculture without which it the civilization could not possibly arise. The interesting thing is, ancient Mayas even called one of their main gods Quetzalcoatl (the god of maize). So today we are going to prepare a truly divine corn cookies.
The benefits of corn flour
Corn meal is so popular, because it is an excellent remedy for anemia, it stimulates peristalsis of the bowel and biliary excretion, has diuretic properties. Scientists believe that the corn flour helps your cardiovascular system, normalizes blood circulation slows the aging process. Dishes made of corn flour decrease the fat accumulation in your body, increase the elasticity of blood vessels and even strengthen teeth. Furthermore, the corn flour pastry is an excellent food for those suffering from tuberculosis or stomach disorders.
Ingredients for corn cookies:
- 2 cups of cornmeal (corn flour)
- 1 tsp. of baking powder
- 160 grams of sour cream
- 3 tbsp. of sugar (and a little more for sprinkling biscuits);
- 1 egg
The recipe for corn cookies
- In a bowl, combine sugar with egg. By the way, you can take a little more than 3 tablespoons of sugar - this is actually a matter of taste.
Put the eggs and sugar in a bowl.
- Beat the sugar with egg using mixer.
Combine eggs eggs with sugar, beat them with a mixer.
- Eventually, you should get a magnificent light mixture. Add the sour cream to it. We recommend you to use the low-fat sour cream. Whisk everything with a mixer or a spoon.
Add sour cream and mix again.
- Add the baking powder and corn flour. We take the one that is ground finely, but, in any case, even finely ground cornmeal looks pretty rough compared with wheat flour.
Add finely ground cornmeal to thicken the dough.
- Mix all ingredients. As you might have noticed, the product appears to be quite loose.
Mix all components of the dough.
- As a result, you get such a dense, not sticky and plastic dough ball. However, HozOboz want to draw your attention to the fact that both flour and sour cream can be different, so the dough made of the same amount of ingredients can be a bit different if made by different cooks. That is, if the dough sticks to your hands, add flour; if it is too loose, add the sour cream. The photo shows what the dough should be like to make this kind of cookies.
The suitable dough for baking should be elastic and in any case should not stick to your hands. That is why, regardless of proportions, you should be guided by the consistency.
- Pinch off small pieces of dough, make a smaller ball from each and slightly flatten to get a round cookie.
Tear the small pieces of dough which should first be rolled up into a ball and then flatten and properly shaped.
- And now, dip every cookie in sugar. It is desirable to use finely ground sugar.
Each cookie should be covered with sugar.
- Spread corn cookies on a baking tray covered with parchment.
Then put the cookies on a baking sheet lined with parchment.
- Bake the corn biscuits at 360F for approximately 18 minutes.
Bake the cookies for about 18 minutes at 360F.
Today we made corn cookies on with sour cream, but there is also a lenten corn cookies which does not include any cream or eggs. And you can also use butter instead of sour cream, then you’ll get the shortbread corn cookies. But that’s another different story. Feel free to contact us and send your original recipes. We’re looking forward to your letters.
