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Zaleti (Cornmeal Cookies)


For the dough: 2/3 cup (100 g) sultanas, 2/3 cup (150 g) butter or lard, 1¼ cups (150 g) cornmeal, 1 cup + 3 tbsp (150 g) wheat flour (type 00), 2 tsp (8 g) vanilla sugar, 1 pinch salt, 1 tsp (5-6 g) hartshorn salt, 3 eggs, ½ cup (100 g) sugar

Additional: butter for the baking sheet, powdered sugar for sprinkling

Soak the sultanas in warm water for a few minutes and then let them dry on paper towels. Meanwhile, melt the butter or lard in a pot and then let it cool again.

In a bowl, mix the two types of flour, vanilla sugar, salt, and hartshorn salt carefully. In a second bowl, beat the eggs and sugar until fluffy. Add in the flour mixture, cooled fat, and sultanas and knead into a smooth dough. Add a little water or milk if necessary.

Preheat the oven to 355°F (180°C), unless you have a convection oven, in which case preheat to 320°F (160°C), or a gas oven, in which case preheat to level 3. Divide the dough into equal halves and shape each half into a cylindrical roll, 1 in. – 1 ½ in. (3 cm – 4 cm) in diameter. Cut the rolls into approximately 2 in. (5 cm) long pieces and then shape into little oval discs (see photo). Place on a greased baking sheet, making sure there is enough distance between each of the cookies. Put the baking sheet in the preheated oven and bake for about 12 minutes, until golden. Then take the cookies out of the oven and let cool ona wire rack. Dust with powdered sugar.


It is a quote. Christmas Cookies Dozens of Classic Yuletide Treats for the Whole Family 2015

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