Honey Corn Cookies
12 servings
40 minutes
Cornmeal cookies with honey are a fragrant treat rooted in Mexican cuisine. Their crispy texture with a slight crumbly quality pairs wonderfully with the rich sweetness of honey, which adds depth of flavor to the baked goods. Cinnamon adds warm spicy notes, making the cookies particularly cozy. In Mexico, corn flour has historically been used in various dishes, and this recipe is a great example of how traditions live on in modern treats. These cookies perfectly complement a cup of hot cocoa or coffee, creating a moment of enjoyment. They can be served as a festive treat or used as a delicate dessert for breakfast. The simplicity of preparation and natural ingredients make them an accessible and healthy choice for home baking enthusiasts.
1
Preheat the oven to 150 degrees.
2
Beat the egg yolks with softened butter and sugar.
- Butter: 100 g
- Chicken egg: 6 pieces
- Icing sugar: 150 g
3
Whip the egg whites into a stiff foam and fold into the creamy mixture. Gradually add the flour and cinnamon.
- Chicken egg: 6 pieces
- Butter: 100 g
- Cornmeal: 1 glass
- Ground cinnamon: 2 teaspoons
4
Knead the dough and place it on a greased baking sheet.
- Butter: 100 g
5
Bake for about 30 minutes.
6
Cut the ready warm soft cake into pieces, poke with a fork, and spread with honey.
- Honey: to taste
