If you also love fragrant biscuits, these oatmeal and corn biscuits will delight your palates.
With no added sugar and very little fat, these biscuits made from corn flour and oatmeal are ideal for a light and tasty break. Perfect to accompany an excellent cup of coffee or tea.
Using 3 different flours we will obtain a pastry with a peculiar flavor and cookies with a particularly fragrant consistency.
This pastry is not difficult to handle however it will require a little caution. Besides, the preparations for the shortbread are not all the same, on the contrary, they may differ a lot between them.
It is important to master the technique so as to obtain a pastry that will allow you to make cookies, tarts, crumbled and other desserts.
By convention, the types of shortcrust pastry are divided into three categories:
- common
- sandblasted
- mounted.
The common pastry has a medium friability and is well suited to make the tarts because it does not break easily, in fact, the method with which it is obtained makes it more resistant.
The basic ingredients are 150 g butter, 250 g flour, 3 yolks, 100 g sugar, lemon zest and a vanilla pod. Form a fountain with flour and add vanilla and lemon zest. Then add butter, sugar and finally the egg yolks. It is important not to work the dough too much.
The sanded pastry is more crumbly than the common pastry and is ideal for preparing filled biscuits.
The basic ingredients are an egg and egg yolk, 200 g sugar, 250 g butter, 1 vanilla pod and 500 g flour.
For this preparation, it is essential to add the flour to the butter and work with your hands until you get a floury mixture, with a "sandy" consistency. Add the sugar and then the egg and the yolk. Compact the dough, wrap it in film and let it rest in the fridge for 2 hours.
The whipped pastry is instead much more crumbly and suitable for creating fragrant and crispy cookies, such as tea cookies and all the small pastry.
The ingredients are 10 g baking powder for sweets (optional, it is used to obtain a maximum friability), lemon zest, 2 eggs, 200 g butter, 350 g flour, 50g sugar and 100 g powdered sugar.
Add sugar, icing sugar, baking powder and butter. Add the lemon zest and beat the mixture with the mixer. Add the eggs and continue to beat. Finally, add the flour and continue to mix until smooth. The dough won’t need to rest.
The pastry you will get with these ingredients is similar to a whipped pastry. We will not build sugar and reduce butter. The choice of ghee butter is dictated by the fact that this type of butter is lactose-free and is made from milk from grazing cows and fed on grass only. That is why ghee butter is richer in beneficial elements for our health.
Oatmeal and maize biscuits
Ingredients
100 g flour 00 or 0 or wholemeal
100 g super fine corn flour/instant polenta
50 g oatmeal cream taste
1 egg
80 g butter ghee/clarified butter/butter
50 g erythritol or cane sugar
1 pinch of salt
2 g vanilla yeast for sweets
Grated lemon zest (optional)
To decorate: rice flakes or almonds in flakes
Proceeding
In a bowl add the flour, salt, yeast and erythritol. Create a fountain and in the center insert the egg and butter in pieces, cold from the refrigerator. Knead with your hands or in a stand mixer, pass everything on a work surface and continue to work with your hands until you get a smooth and compact dough.
Cover with cling film and let it rest in the refrigerator for at least half an hour.
At this point, dust the worktop again with flour and roll out the pastry with a rolling pin.
Line a baking sheet with parchment paper, divide the dough into 15 balls, crush them on the surface. Sprinkle with rice flakes or alternatively almonds in flakes or dried fruit grains.
Bake at 180 degrees for 15' in a ventilated oven.
Conclusion
We have seen that the shortbread is not all the same, the preparation techniques are different from each other. If you use less gluten-free flour such as oatmeal, and gluten-free flour such as corn, you must be careful to balance all the other ingredients well so as to obtain a perfect pastry.
