Zalet - Venetian Cookies Corn
That's fine cornmeal gives this blasted her pretty yellow color and crunchy texture that irresistible. Viva Italia!
For 60 Zalet (uh, no it's not too ... it goes very quickly with an espresso or ristretto small)
210 g flour 210 g semolina corn or fine polenta (Italian grocery stores or oriental food stores)
120 g sugar 1 / 2 teaspoon baking powder (5 g)
150 g very soft butter (not melted)
4 egg yolks 100 g golden raisins (or other)
a little rum to flavor grape
Optional: 1 small handful of nuts (yes, I confess, is not a traditional ingredient)
Put the raisins in a small bowl, cover with water and heat 2 to 3 minutes in microwave oven (rehydration Express insured). Drain before flavored with rum.
In a large bowl, mix all dry ingredients (flour, cornmeal, sugar and yeast). Add butter and egg yolks. Mix well. Stir in raisins and pine nuts. You should get a pastry soft but firm enough to be shaped (if dough is too dry and therefore brittle, add 2 tbsp of water). Cover with plastic film and let stand for 30 minutes.
Divide dough into 2 pieces, then roll into long tubes of 5 cm in diameter. Wrap tightly in greaseproof paper and store in freezer for 20 minutes.
Preheat oven to 160 ° C - heat ventilation.
Remove dough from freezer and cut into slices 6 mm thick and arrange on a baking sheet lined with baking paper. Bake for 10 to 12 minutes. The board cookies should have a nice light golden color. Cool completely before handling: the still hot Zalet poor things are fragile.
Yes to cookies (chocolate & nuts)
Cookies & muffins, same fight!
Too easy to get started ... too hard to say it would be better off. 
For 36 cookies from midsize 200 g soft butter (not melted) 100 g caster sugar 150 g brown sugar 2 eggs 370 g flour 1 teaspoon baking food 1, 5 tsp baking powder 100 g (at least) of good dark chocolate, chopped half a cm 100 g (at least) walnut halves, cut into chunks Preheat oven to 180 ° C - heat ventilation. Using an electric mixer fitted with hooks, beat butter and sugar for 3 minutes. Add eggs and continue beating for one minute. In a second bowl, Sift flour, baking soda and stir mixture levure.Y sugar-butter and beat until flour is just incorporated. Add nuts and chocolate. Beat until chips and nuts are evenly distributed. Divide dough into 36 small balls that you have (by spacing of 4 cm) on a baking sheet lined with parchment paper. Flatten slightly with palm of hand. F area cook for 9-10 minutes if your oven is convection, a few more minutes if it is not the case. They should just begin to brown. Attention overcooked, the cookies are dry ... shame! Let cool and harden for 10 minutes before taking off cookies baking paper.
Yes to muffins (orange-cinnamon-crumble)
Too crazy. I always find a bunch of good reasons to make muffins and never to stop me no ... then today will one day be "YES TO MUFFINS! "
For 12 muffins soft bottom / top crisp
300 g flour 120-150 sugar 1 tsp c baking powder 1 / 2 teaspoon baking food 1 egg, lightly beaten 1 organic orange (rind + juice) 60 ml of neutral oil 200 ml buttermilk (or buttermilk or sour milk or 100 ml milk + 100 ml plain yogurt) For the crumble 80 g sugar 80 g flour 50 g butter, very soft (not melted) 1 teaspoon ground cinnamon + 1 muffin plate and 12 squares of parchment paper 14 cm square (for replace trays) Preheat oven to 160 ° C - heat ventilation.
In a bowl, mix all dry ingredients: flour, baking powder, baking soda and sugar. In a second
bowl, lightly beat the egg before adding the buttermilk , oil, juice and zest of orange.
Pour liquid mixture over dry ingredients and knead the dough as little as possible: just flour should be incorporated. Muffins and keep them moist during cooking.
Prepare the crumble by working with your fingertips sugar, cinnamon, flour and butter. You have to get crumbs of dough very crumbly.
Make your "house flats" using the bottom of a glass or cup to shape the squares of parchment paper.
Fill 2 / 3 of the "boxes" muffin, top with crumble and cook for 18 minutes to heat ventilation. Attention to the excesses of cooking if you want nice and moist muffins.
