Corn cookies :: Corn cookies
Canned corn headache for sale after going to the mart at the end of the year. I put it in the salad, and after making corn cheese, there was some left. I was thinking about what to make, and it's a corn cookie. It's a cookie that had a good texture of corn popping in the crispy outside. I think it's a good cookie to eat as tea food. I made it with less sugar and more canned corn than the recipe I referenced. A savory corn cookie. Let's make it
4 serving
Within 60 minutes
초록바람N
Ingredients
  • Butter
    110g
  • Sugar
    100g
  • egg
    30g
  • Strong flour
    83g
  • corn flour
    57g
  • Baking powder
    2g
  • baking soda
    1g
  • Salt
    1little
  • canned corn
    60g
Cooking Steps
STEP 1/7
Drain canned corn and drain thoroughly with a kitchen towel
STEP 2/7
Beat in soft butter at room temperature, then add sugar and salt and mix thoroughly.
STEP 3/7
Add the eggs at room temperature and mix them with a whisk so that half of the sugar particles remain when touched
STEP 4/7
Sift the flour, corn flour, baking soda, baking powder and mix, and mix to a certain extent..
STEP 5/7
Put in the canned corn you prepared
STEP 6/7
Please make it into a lump.
STEP 7/7
Panning with a scoop and press lightly. Bake in a preheated oven at 175 degrees Smeg for 10 to 12 minutes, looking at the color, until the edges are golden. Leave the baked cookies in the pan for about 5 minutes, transfer them to a cooling net, and let them cool completely
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