May 14, 2016

Brazilian Corn Scratch Cookies | Biscoitos de Maizena | Gluten Free 3 Ingredients Cookies

     Brazilian corn scratch cookie is very tempting to eat, but the good news is you can have it as much as you want- because it is non maida and gluten free. It is also soft and melts in your mouth.

Recipe Cuisine : International | Recipe Category: Baking
Preparation Time: 15 mins  | Cooking Time: 7 mins | Yields: 20 nos.

Corn Flour
1 cup
Butter / Dalda
¾ cup
½ cup
Vanilla Essence
½ tsp

1. Powder the sugar using the dry mixie and keep it aside.
2. Cream the butter with hand beater or electric beater.
3. Then add the powdered sugar and beat them till they reach the soft peak consistency.
4. Now add the corn flour and vanilla essence. Mix them gently and knead it into a soft and pliable dough using your fingers.
5. Roll the dough into ¼ inch thickness circle. Cut the circle with 2 inch diameter cookies cutter.
6. Take the cookies carefully using the flat spatula.
7. Arrange them on the un greased cookie tray with ½ inch gap between the cookies.
8. Preheat the oven for 200 degree Celsius. Bake the cookies for 7 mins at 180 degree Celsius.

9. Allow it to cool down completely and then store it in an air tight container for later use.


A Dollop of That! said...

Wow lovely, remind me of Shewsberry Biscuits 👍

Rafeeda AR said...

Very interesting! Is it corn flour used or corn starch?

Tumas Tongue Treats said...

Those cookies look super buttery ma.

Kurinji said...

@Rafeeda : used corn flour

Thanks Parinaaz, Sowmya

Vysyas recipes said...

tempting cookies. it looks like, it melts in mouth.

Padmajha said...

Wow!So easy! Will be baking this soon..

Sharmila kingsly said...

Totally loved this recipe Malar.. Will soon try it out!!

Kurinji said...

Thank you Sharmila.

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