5 Cookie Recipes cornmeal Salt Roasted Light

Cookie baked cornmeal

You've probably eaten oliebol in childhood or in some other phase of his life. The rain cookie is made with cornmeal and it is a sweet recipe. But there is another cornmeal cookie version, salty, who is not so close in sweet. The savory cornmeal cookie recipe is simple and fast. You can find version of creamy cornmeal cookie or cookie cornmeal baked with cheese and other delicious versions, such as stuffed meat or the simple version.

A good idea is to prepare some homemade mayonnaise (olives, garlic, etc.) or accompanying sauce (honey mustard and rosé sauce), or even a pepper or sweet and sour jelly. What about? Check out the recipes below and apoveite!

1. Cookie Recipe salted roasted cornmeal light

ingredients:

  • 3 cups cornmeal tea;
  • 1 egg, lightly beaten;
  • 1 tablespoon light margarine soup;
  • salt to taste;
  • 1 tablespoon of wheat flour;
  • 1 cup of skim milk.

Method of preparation:

In a bowl incorporates all ingredients except milk. Then add the milk gradually, mixing with the help of a spoon to form a homogeneous mass. Then mold the balls the size of preference. Arrange the balls on a non-stick pan and take the average preheated oven for 30 minutes or until golden brown. Serve as a starter or as a snack with some accompanying sauce.

2. cookie recipe roast savory cornmeal and cheese

ingredients:

  • 1 cup skim milk tea;
  • 1/2 cup butter tea light;
  • 1 teaspoon salt tea;
  • 1 cup cornmeal tea;
  • 1/4 cup of tea corn starch;
  • 1/4 cup wheat flour tea;
  • 2 eggs;
  • 50 g parmesan cheese light;
  • 200 g of mozzarella light cut into small cubes.

Method of preparation:

Heat the milk in a saucepan and add butter and salt. Mix everything. Add corn flour, starch and flour gradually to avoid lumps. Add parmesan cheese and mix until it begins to loosen from pan. Pour batter into a bowl and let cool. Then place the beaten eggs and mix. When in putty consistency, open by hand, add mozzarella cube close empane into flour and arrange in a greased and non-stick baking sheet. Place the balls separated by a space between each other. Bring to a preheated oven at medium temperature until golden brown. Serve.

3. Cookie Recipe salted roasted cornmeal light and creamy

ingredients:

  • 3 cups cornmeal tea;
  • 1 egg, lightly beaten;
  • 1 tablespoon light margarine soup;
  • salt to taste;
  • 1 tablespoon of wheat flour;
  • 1 cup of skim milk;
  • Light cream cheese 2 tablespoons.

Method of preparation:

In a bowl or bowl incorporates all ingredients except milk. Then add the milk gradually, mixing with the help of a spoon to form a homogeneous mass. Then mold the balls the size of preference. The ideal is to do less to bake more easily and not run the risk of getting raw inside. Arrange the balls on a non-stick pan and take the average preheated oven for 30 minutes or until golden brown. Serve as a starter or as a snack with some accompanying sauce.

4. Revenue roast savory cornmeal dumpling with ground beef

ingredients:

  • 1 kg of potatoes;
  • 500 grams of ground duckling;
  • 1/2 cup chopped green onions tea;
  • 1 tablespoon Worcestershire sauce;
  • wheat flour to bind;
  • 1 chopped onion;
  • 2 garlic cloves;
  • salt to taste;
  • 1/2 cup of green tea chopped olives.

Method of preparation:

Cook the peeled potatoes until tender. Then mash and set aside. Saute ground beef in a pan with salt, Worcestershire sauce, garlic, chives, onions and olives. Incorporate the mashed potatoes with meat dough and forming a fire adding flour to give alloy. Allow to cool, do pass balls in breadcrumbs and arrange in a greased pan and anti-adherent and Bake at medium temperature. Serve golden.

5. Revenue salted roasted cornmeal light cookie with ricotta

ingredients:

  • 1 cup skim milk tea;
  • 1/2 cup butter tea light;
  • 1 teaspoon salt tea;
  • 1 cup cornmeal tea;
  • 1/4 cup of tea corn starch;
  • 1/4 cup wheat flour tea;
  • 2 eggs;
  • 200 grams of ricotta diced.

Method of preparation:

Heat the milk in a saucepan and add butter and salt. Mix everything. Add corn flour, starch and flour gradually to avoid lumps. Mix to start separating from the pan. Pour batter into a bowl and let cool. Then place the beaten eggs and mix. When in putty consistency, open by hand, add the pieces of ricotta, close, empane into flour and arrange in a greased and non-stick baking sheet. Place the balls separated by a space between each other. Bring to a preheated oven at medium temperature until golden brown. Serve.

What do you think of these cookie recipes savory roast light cornmeal we split up? Which one do you want to try? Comment below!