Corn Fumet is the flour that is obtained from the innermost part of the corn kernel and is characterized by
very fine grains . This Ruggeri flour is an
extra fine corn flour and is ideal for preparing polenta, but above all for
delicious desserts and biscuits . Like these olive oil biscuits from "Baci di Dama".
Ingredients: for about 20 biscuits
- 250 gr of Corn Flour Fumetto Ruggeri
- 80 ml of extra virgin olive oil
- 50 g of brown sugar
- 50 g of Muscovado cane sugar
- 2 eggs (whole)
- 1/2 vanilla pod (seeds)
Making Corn Flour Biscuits Fumetto
- In a large bowl mix the brown sugar and Muscovado sugar together with the eggs and vanilla seeds. Then add the flour alternating with the extra virgin olive oil.
- Knead with your hands until the dough is lump-free and non-sticky. If the dough is a little dry, add a tablespoon of warm water.
- Form a ball with the dough and wrap it in a sheet of baking paper. Let it rest in the fridge for 30 minutes.
- Take the dough and roll it out with a rolling pin to about 4 mm. Using a round cookie cutter, form the cookies and place them on a baking sheet covered with baking paper. Then place them in the fridge to rest for about an hour.
- Turn the oven on to 180°C and when it is hot, cook the biscuits for approximately 12 minutes (or until they are golden on the surface).
- Let them cool at room temperature for about twenty minutes before tasting them.
