Delicious and crumbly: these biscuits made with
extra-fine corn flour (Flour Corn Fumé Ruggeri) and
Soft Wheat Flour Type 1 are just perfect for a sweet breakfast. The recipe from "Cooking is like loving" explains in a few steps how to make
shortcrust pastry for corn biscuits : happy reading!
Corn biscuit shortcrust pastry recipe
Procedure
To make these Fumetto corn biscuits, we start by preparing the shortcrust pastry with Fumetto Ruggeri corn flour and Type 1 soft wheat flour.
In a bowl, pour the corn flour, the type 1 flour, the icing sugar, the yeast, the seeds of the vanilla bean and mix everything together. Add the butter cut into pieces and start kneading until you obtain a sandy mixture. Add the whole egg and the yolk and quickly knead everything together until you obtain a smooth dough of shortcrust pastry.
Wrap the dough in cling film and leave to rest in the fridge for about an hour. Then roll out the dough on a floured work surface until it is about 1 cm thick.
Using a round cookie cutter with a diameter of about 5 cm, form the cookies and place them on a baking tray lined with baking paper. Sprinkle the surface of the cookies with granulated sugar and bake at 180° static for about 15 minutes.
Once baked, your delicious and crumbly corn flour biscuits will be ready to be enjoyed.
