Usually the idea for cookies comes when there is some leftover flour left. With cornmeal, this occurs much more frequently. And it's very a good idea! And most importantly - incredibly fast implementation.
Benefits of cornmeal
This product contains all the immense benefits of corn itself. Beautiful color, special structure and unique taste - the perfect flour for baking. And it does not contain gluten, which has become a real threat not only for those who want to lose weight. Cookies from it are much healthier and safer for children in terms of allergies.
This product has a much longer shelf life. That is, the cookies remain crisp and fresh for a long time, as if they had just been taken out of the oven. It retains its taste qualities well and goes well with various additives: both sweet and unsweetened.
Shredded corn quickly saturates the body, bringing with it a lot of micro and macro elements, vitamins, and minerals. It contains a lot of vegetable protein. At the same time, it has a lower calorie content than wheat, so it is recommended by nutritionists. In addition, the high fiber content has the best effect on bowel function.
Almost all pastries from this flour are crumbly. However, it may not require eggs or butter. After all, flour is also used in cosmetology, which once again proves its usefulness and versatility.
Easy gluten free sweets recipe
- 120 g of sugar;
- 110 g cornmeal;
Time - 20 min.
Calorie content - 298 kcal / 100 g.
How to make gluten free cornmeal cookies:
Shortbread cookies for children
- 7 g vanillin;
- 220 g cornmeal;
- 6 g salt;
- 60 g of powdered sugar;
- 220 g wheat flour;
- 190 g butter.
Time - 1 hour 15 minutes.
Calorie content - 447 kcal / 100 g.
Cooking:
- Sift both types of flour together with salt into one large bowl, and then mix them with a spoon;
- In a smaller bowl, cut the butter into pieces. It is desirable that it be soft, then it will be easier to mix it with vanilla and powdered sugar. You can also use sugar, but the powder will dissolve faster;
- With a mixer, this creamy mass should be beaten for about two minutes so that it increases in volume;
- Gradually add the flour mixture to the butter and knead the dough. Less flour may be needed. It is not necessary to knead strongly, it is enough to make the dough gather into a ball;
- This ball must be placed in the refrigerator for an hour. It is better to wrap it in a film so that it does not dry;
- Pull the ball out after a while and hold it in the room for five minutes. When it has become softer, you can form smaller balls and put them on a baking sheet;
- Cookies should be baked for about twelve minutes, they should only change color slightly at a temperature of 170 degrees.
Rice and cornmeal cookies
- 3 g of dough powder;
- 75 g rice flour;
- 1 egg;
- 25 g cornmeal;
- 60 g sugar;
- 60 g butter.
Time - 1 hour 25 minutes.
Calorie content - 408 kcal / 100 g.
Cooking process:
- In a container, first mix soft butter with sugar, then drive an egg here and beat the whole mass with a mixer. It should rise, and the grains of sugar should dissolve;
- Sift rice and corn flour together with baking powder and add to the creamy mass, kneading the dough;
- A ball of this dough must be cooled in the refrigerator, it takes about an hour;
- Roll out the cooled ball into a bar and cut it into neat squares. In order for it to cut well, the knife must be warm;
- Prick the squares with a fork and send them on a baking sheet to bake over medium heat. They do not need to be kept in the oven for more than fifteen minutes. Store in an airtight container.
Corn flour nut cookies
- 130 g walnuts;
- 225 g cornmeal;
- 120 g sugar.
Time - 25 min.
Calorie content - 363 kcal / 100 g.
How to cook:
- Cold eggs should be beaten with sugar, foam should form on top;
- Sift flour here and mix it in;
- Ignite the nuts quite a bit in a pan, and then grind in your hands to remove excess husks. Then immerse them in a blender or pass through a meat grinder to make a nut gruel. It must be added to the rest of the ingredients. Instead of walnuts, you can use absolutely any other nuts, including a mix of them;
- Mix all the ingredients and transfer them to a pastry bag. If it is not available, cookies can be laid out directly on a baking sheet with a spoon. Can be given any shape;
- Bake for about fifteen minutes at 200 Celsius.
Baking for fasting
- 110 g of sugar;
- 90 ml of water;
- 225 g wheat flour;
- 15 ml of vinegar;
- 6 g of soda;
- 210 g cornmeal;
- 110 ml of oil.
Time - 30 min.
Calorie content - 369 kcal / 100 g.
How to make lean cornmeal cookies without eggs:
- Sift both types of flour and add sugar to them, mix;
- In a separate container, combine the oil with water, stir with a fork or whisk;
- Dissolve soda in a large spoonful of vinegar, and then pour it into the water-oil liquid, stir;
- Now pour the liquid into the flour mixture, stir and knead a rather fatty dough. No more flour should be added;
- Let the dough rest for ten minutes, then cut it into pieces that need to be rolled into balls. Put them on a baking sheet; it is not necessary to grease it;
- After that, send to bake at 180 Celsius for a maximum of twenty minutes.
Corn flour cookies with banana
- 15 ml of oil;
- 4 g of soda;
- 1 banana;
- 10 ml apple cider vinegar;
- 60 g cornmeal.
Time - 35 min.
Calorie content - 209 kcal / 100 g.
Cooking method:
- Peeled banana must be mashed with an immersion blender. If there is no blender, you can just mash well with a fork;
- Then pour a little oil into the puree and stir;
- Pour the sifted flour into the same bowl, and also add a little soda, quenched with vinegar. Mix everything;
- The dough will be quite dense. It needs to be rolled out into a layer, not too thin;
- Cut out future cookies with a cookie cutter. You can make it in the form of emoticons or asterisks, as you like. Transfer to a silicone mat;
- Bake over medium heat for about ten minutes. Let cool and serve.
The recipes given today are as simple as possible. This makes it possible to supplement them with as many different ingredients as possible. For example, you can add dried fruits (dried apricots, raisins, prunes), candied fruits, nuts, seeds. You can even add gummy bears.
In addition, you can use unsweetened ingredients. It can be olives or pieces of crispy bacon. Of course, then you need to reduce the amount of sugar. You can add various spices: nutmeg, various herbs, mix in ginger, cinnamon, coconut, chocolate drops, even chili! It just depends on your own preferences.
The versatility and special taste of cornmeal are only a small part of its advantages. Cookies from it always turn out crispy and at the same time tender. Making it for tea in the evening is a matter of a few minutes!
In this article, we will teach you how to make corn cookies. Simple step by step recipe preparations with photos, see below ..
Not all people have access to baking with wheat flour.
The reason is banal - an allergy to wheat, which has recently been encountered quite often. But you still want something delicious for tea!
In this case, baking based on cornmeal will come to the rescue.
Corn is very useful product nutrition. In its composition great amount useful minerals and vitamins, and all of them, of course, remain in the flour.
In addition, it is much less caloric than wheat. Baking on it turns out to be more crumbly and does not get stale longer.
And most importantly, it does not contain gluten, so it is perfectly absorbed by the body. It is for this reason that corn flour has been used as food for a very long time.
The Indians were the first to bake from it. Their corn (maize) cakes were considered traditional dish. Unfortunately, in Slavic cuisine this type of flour is used relatively rarely.
Probably because few people know how to use it correctly.
But there is nothing complicated in this. If you have never used this product, try making simple cookies using this recipe. It is incredibly easy to prepare.
Corn Cookies - step by step recipe with photo
Ingredients
- 2 cups corn flour
- half a glass of sugar
- 1 egg
- 1 incomplete glass of sour cream,
- 1 teaspoon baking powder for dough
COOKING SEQUENCE
Cooking steps:
Pour sugar into a deep bowl, beat in an egg and carefully rub everything with a whisk.
Pour in sour cream. Stir until the mass becomes homogeneous.
Then gradually add the flour, constantly stirring with a whisk. By the way, cornmeal gives the dough a bright yellow color, due to which the pastry looks more appetizing. Add baking powder at the end. It can be replaced with slaked soda if desired.
Sprinkle the table with flour. Now you can already use wheat (you will need quite a bit of it), but you can also take corn. Put the dough on the table, carefully knead it with your hands. You should get a plastic and soft ball