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Biscuits with corn flour


Corn flour biscuits

Fragrant and fragrant, these corn flour biscuits are perfect for dipping. Prepare them with the best gluten-free recipes: ours!

Too often we resort to gluten-free foods from the supermarket shelves. It's true: it's easier (and we're always in a rush). However, preparing these biscuits with corn flour is really simple and they are excellent not only for breakfast , dipped in tea or milk, but also as a snack, perhaps accompanied by a fresh fruit juice.

We flavored it with almond essence, but the dough of these corn flour biscuits is reminiscent of the preparation of shortcrust pastry. Once all the ingredients have been processed, simply leave the dough to rest in the refrigerator for an hour and then move on to creating the biscuits. We chose a simple shape , made with your hands, but you can also use molds if you like.

Corn flour
Corn flour

Preparation

How to prepare the recipe for biscuits with corn flour

1

First, put the flour and oil in a bowl. Begin mixing with your hands until it is almost completely absorbed.

2

Then add the almond essence (alternatively lemon zest or vanilla), sugar , yeast and a pinch of salt . Mix quickly and finally add the egg . Work the mixture with a spoon then form a loaf and wrap it in cling film. Transfer it to the refrigerator for an hour.

3

At this point, take small portions of dough with your hands and shape them into a ball. Flatten it slightly, pressing with your palms, and place it on a baking tray lined with baking paper. Cook at 170°C for 15 minutes .

Keep in mind that sweets made with corn flour tend to be much more crumbly than traditional ones. If you are afraid of not being able to work the dough, replace 50 g of corn flour with potato starch . You will still get delicious gluten-free sweet biscuits, but you will be more relaxed. Also try our gluten-free lemon biscuits : they are delicious.

Conservation

The biscuits will keep in a tin box for over a week.

Read also
Biscuits with chickpea flour

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