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Paledonias

Name: Paledonias
Prep time: PT25 minutes
Cook time: PT18-22 minutes
Total time: PT43-47 minutes
Yield: 24
Cuisine: Venezuela
Ingredients: 2 cups undefined Masarepa (pre-cooked cornmeal for arepas) (Ensure it's masarepa, not corn flour or cornmeal for other uses.); 1/2 cup undefined Granulated sugar; 100g undefined Unsalted butter, softened (About 7 tablespoons or a little less than 1 stick.); 1 tablespoon undefined Anise seeds (Lightly crushed for more flavor, if desired.); 1/4 cup (approx.) undefined Water (May need slightly more or less depending on humidity and masarepa.)

Venezuelan Cornmeal Cookies

Crispy, slightly sweet, and aromatic cornmeal cookies infused with the subtle flavor of anise. These traditional Venezuelan treats are simple to make and perfect with coffee or tea.

準備時間25 minutes

調理時間18-22 minutes

合計時間43-47 minutes

分量24

難易度Easy

オリジナル· Feb 8

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🧂 材料

2 cups Masarepa (pre-cooked cornmeal for arepas)(Ensure it's masarepa, not corn flour or cornmeal for other uses.)
1/2 cup Granulated sugar
100g Unsalted butter, softened(About 7 tablespoons or a little less than 1 stick.)
1 tablespoon Anise seeds(Lightly crushed for more flavor, if desired.)
1/4 cup (approx.) Water(May need slightly more or less depending on humidity and masarepa.)

👨‍🍳 作り方

1
Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
⏱️ 5 minutes
2
In a medium bowl, combine the masarepa, granulated sugar, and anise seeds. Whisk together until well incorporated.
⏱️ 3 minutes
3
Add the softened butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the mixture until it resembles coarse crumbs. There should be no large lumps of butter remaining.
⏱️ 7 minutes
4
Gradually add the water, about 1 tablespoon at a time, mixing with a fork or your hands until a cohesive dough forms. The dough should be firm enough to hold its shape but not sticky. Be careful not to over-hydrate.
⏱️ 5 minutes
5
Take small portions of dough (about 1 teaspoon each) and roll them between your palms to form small balls. Flatten each ball slightly into a disc, about 1/2 inch thick and 1.5 inches in diameter. Place the formed cookies onto the prepared baking sheets, leaving about 1 inch between them.
⏱️ 10 minutes
6
Bake for 18-22 minutes, or until the edges are lightly golden brown and the cookies feel firm to the touch. They will continue to crisp up as they cool.
⏱️ 20 minutes
7
Let the paledonias cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature.
⏱️ N/A (cooling time)

調理履歴を記録する

💡 プロのコツ

✓For a stronger anise flavor, lightly crush the seeds before adding them.
✓The texture should be firm and crunchy once cooled.
✓Masarepa is crucial for the correct texture; do not substitute with regular cornmeal or corn flour.
✓Adjust water amount as needed; the dough should be pliable but not sticky.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Omit anise seeds for a simpler corn cookie.
Add 1/2 teaspoon of ground cinnamon along with the anise seeds for a warm spice note.
For a slightly sweeter cookie, increase sugar to 2/3 cup.