Zutaten für Brazilian Corn Cookies Broinhas
- Cornflour
- Tapioca Starch
- 1 teaspoon baking powder
- ¾ cup (150g) granulated sugar
- ½ cup (60g) flaked coconut
- Egg
- Butter
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Zubereitung von Brazilian Corn Cookies Broinhas
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, whisk together 1 cup (120g) of corn flour, ½ cup (60g) all-purpose flour, 1 teaspoon baking powder, and ½ cup (60g) flaked coconut.
- In a separate large bowl, cream together ½ cup (113g) softened unsalted butter or margarine, 2 large eggs, and ¾ cup (150g) granulated sugar until light and fluffy.
- Gradually add the dry ingredients (from step 2) to the wet ingredients (from step 3), mixing until just combined. Be careful not to overmix.
- Gently knead the dough with your hands for about 1 minute until it forms a smooth ball. If the dough seems too dry, add 1-2 tablespoons of milk.
- Roll the dough into small balls (about 1 inch in diameter). Place them onto the prepared baking sheet, leaving some space between each cookie.
- Gently flatten each ball with a fork, creating a criss-cross pattern on top.
- Bake for 18-20 minutes, or until the edges are golden brown and the cookies are firm to the touch.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
13g
Fat
18g
Carbs
2g