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.
Ingredients:
|
Corn Flour
|
1 cup
|
|
Butter / Dalda
|
¾ cup
|
|
Sugar
|
½ cup
|
|
Vanilla Essence
|
½ tsp
|
Procedure:
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.
