Corn Bread Cookies is a traditional Brazilian corn bread cookie, slightly crunchy on the outside and soft on the inside. Originating from Portuguese and Brazilian cuisine, this treat is lightly sweet, buttery, and perfect with coffee or tea.
Ingredients
- 2 cups cornmeal
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 eggs
- ½ cup whole milk
- 1 tablespoon baking powder
- 1 teaspoon anise seeds (optional)
- 1 teaspoon salt
Instructions
1. Prepare the Dough
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Add the butter, eggs, and milk, mixing until a soft dough forms.
2. Shape the Cookies
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Roll small portions of dough into balls, then flatten slightly.
3. Bake
- Arrange the cookies on the baking sheet, leaving space between them.
- Bake for 20-25 minutes, or until golden brown.
- Let cool before serving.
Corn Bread Cookies is a nostalgic Brazilian favorite, offering a crispy yet tender texture with a hint of corn flavor. Perfect for a quick snack or breakfast, these cookies are easy to prepare and deeply satisfying.
Hello! I created this blog to share with you my passion for Brazilian cuisine, showing you how easy and enjoyable it is to prepare delicious dishes. We want this blog to be a space for exchange, where you can learn, experiment and be inspired by our culture.