A traditional Brazilian dish, golden and soft, perfect for serving at afternoon tea.
Ingredients
- ½ cup of all-purpose flour
- ½ cup of cornmeal
- ¼ cup of sugar
- 1 teaspoon of baking powder
- 1 teaspoon of fennel seeds
- A pinch of salt
- 3 ½ tablespoons (about 2 oz) of butter, softened
- 1 large egg
Step 1
Preheat the oven to 350°F (medium-high heat).
Step 2
Grease a medium-sized baking dish with butter.
Step 3
In a medium bowl, combine the flour, cornmeal, sugar, baking powder, fennel seeds, and salt. Add the butter and egg, then mix until a soft, non-sticky dough forms.
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Step 4
Divide the dough into 12 equal pieces and shape each into a ball. Flatten the balls slightly and place them on the baking sheet, leaving about 1 inch of space between each one. Brush the tops with beaten egg yolk.
Step 5
Bake the cornmeal bread for about 15 minutes, or until crispy and golden brown.
Remove them from the oven and let them sit for a few minutes until they are warm but not too hot. Serve them with butter, cheese, jam, or any other topping of your choice.
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