Corn flour is one of the types of flour produced by grinding dried whole grains, and the grains here are corn kernels, these delicious Moroccan cakes will go well with your tea or coffeeCorn flour is one of the types of flour produced by grinding dried whole grains, and ...
500 gr corn polenta
3 tbsp cornflour
2 tbsp caster sugar
1.5 tsp sachet baking powder
0.5 tsp salt
150 gr butter
100 ml milk
1 tbsp vanilla
1 tbsp aniseeds
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In a large mixing bowl, mix the dry corn polenta, cornflour, sugar, baking powder and salt.
Melt the unsalted butter in a saucepan on medium-low heat and leave it to cool for 5 minutes. In a separate large bowl, transfer the melted butter, full-fat milk, egg, vanilla extract, and aniseeds. Use a whisk to stir all the ingredients together until well combined and smooth.
Transfer the liquid mixture to the dry mixture and stir to combine until you obtain a dough.
Use your hands to shape the dough into 2,5cm balls and flatten them to make 5cm large galettes. Transfer the galettes on a lined baking tray and place in the oven. Bake for 15 to 17 minutes until the galettes are firm and golden.
Leave the galettes inside the pan until they have completely cooled down before removing them from the pan. Serve warm or at room temperature.
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