– 165 grams of P.A.N. Precooked White Corn Meal.
– 165 gr of whole grain rice flour
– 125 gr of icing or powdered sugar
– 125 gr of unsalted butter at room temperature
– 1 gram of salt
– 35 gr of lightly beaten egg
– 7 gr of whole milk
– 1 teaspoon of vanilla extract
Using an electric mixer, cream the butter for 1 minute at medium speed. Beat for 1 more minute. Once the butter is fluffy and smooth, lower the speed to the minimum and add the powdered sugar little by little with the help of a spoon and beat until you obtain a mixture without lumps.
Increase the speed of the mixer and beat until fluffy. Add the vanilla extract, reduce the speed and add the egg.
Add the P.A.N. Precooked White Corn Meal, the whole grain rice flour and the salt. Beat until the dough begins to show crumbly crumbs. Add the milk and mix until the dough pulls away from the sides of the container forming a soft, slightly sticky ball.
Split the dough into two equal portions. Place one of the portions on waxed paper and cover it with another piece of paper of the same size. Roll out the dough to a thickness of ½ cm.
Refrigerate for 2 hours. If better consistency is desired, refrigerate for 24 hours.
Preheat the oven to 170 °C. Cut the dough into the desired shape quickly so that it does not lose the cold and arrange the cookies on a baking sheet.
Bake for 8 minutes or until edges are lightly browned.
TRADITIONAL VENEZUELAN AREPA
OATMEAL AND CHOCOLATE COOKIES
CLASSIC VANILLA POUND CAKE (Gluten Free)