María Moix presents a recipe for cookies made with pre-cooked corn flour, also known as Venezuelan bread flour, which is gluten-free. She demonstrates two options for preparing the cookies: baking them in the oven or cooking them in a pan on the stovetop.
The ingredients include:
- 1 1/2 cups of pre-cooked corn flour (240g)
- 1/2 cup of sugar (110g)
- 100g of butter or margarine
- 1 egg
- 1 teaspoon of vanilla essence
- 1 teaspoon of baking powder
- A pinch of salt
- Zest of an orange peel
María Moix mixes the dough and lets it rest for half an hour. She then shapes the cookies and adds sugar and fruit on top. For the oven-baked cookies, she preheats the oven to 180°C (356°F) and bakes them for 18 minutes. For the pan-cooked cookies, she heats a pan with a lid on low heat and cooks them for 20 minutes.
The cookies are crispy on the outside and soft on the inside, with a delicious orange flavor. María Moix presents both options and encourages viewers to try the recipe, which is easy to make and gluten-free.
Here are the key facts from the text:
1. The recipe is for cookies made with bread flour and pre-cooked corn flour.
2. The pre-cooked corn flour used is gluten-free.
3. The flour used is the same as the famous Venezuelan bread flour used to make arepas.
4. The cookies can be made in two options: in the oven and in a pan.
5. The ingredients used are: 1 1/2 cups of pre-cooked corn flour (240g), 1/2 cup of sugar (110g), 100g of butter or margarine, 1 egg, 1 teaspoon of vanilla essence, 1 teaspoon of baking powder, a pinch of salt, and the zest of an orange peel.
6. The butter or margarine must be melted before use.
7. The dough must be kneaded and then left to rest for 30 minutes.
8. The cookies can be shaped into balls and then flattened slightly.
9. The cookies can be baked in the oven at 180°C for 17-20 minutes.
10. The cookies can also be cooked in a pan on the stovetop over low heat, covered with a lid, for 18-20 minutes.
11. The cookies made in the pan will be lighter on top and darker on the bottom.
12. The cookies made in the oven and in the pan are both gluten-free and crispy.
13. The recipe makes 28 cookies, 14 in the oven and 14 in the pan.
14. The cookies can be decorated with sugar and candied fruits.
15. The cookies are best served after they have cooled completely.