Soft and crumbly , ideal for breakfast, a snack or as a sweet treat at the end of a meal... The Corn Flour Cookies from blogger "La cucina di Pippicalzina" literally melt in your mouth and are even better, thanks to the chocolate chips. The flour used is the Fumetto Ruggeri Corn Flour , an extra-fine corn flour perfect for sweets and polenta.
Ingredients
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1 egg
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60 g of sugar
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50 ml corn oil
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1 teaspoon baking powder
- Chocolate chips to taste
Corn flour biscuits procedure
Place the Fumetto Ruggeri Corn Flour in a large bowl together with the oil and work the ingredients with your hands, allowing the oil to be absorbed completely. Add the sugar, chocolate chips, yeast and egg and knead everything until it forms a ball. If necessary, add a spoonful of oil if the dough crumbles. Wrap in cling film and let it rest in the fridge for a while (about 1 hour). After this time, take the dough and form balls of the size you like. Pass them in a little sugar (use brown sugar for a crispier biscuit). Arrange on a baking tray lined with baking paper. Bake the corn flour biscuits at 180° (preheated, static oven) for about 15 minutes. Let them cool on a rack before tasting them!
Recipe from " Pippicalzina's Kitchen ".
