Ingredient:
corn grits 100 grams
wheat flour 200 grams
margarine 72% 250 grams
water 50 grams
soda half a teaspoon
sugar half a glass
raisins 70 grams (optional)
Hello! Today I'm going to show you my favourite cornflour biscuits. Take soft margarine, cut into cubes and whip under the machine. You can also use a blender. Then we take half a cup of sugar. I take 250 grams of margarine, preferably seventy-two per cent fat. It's a long beating process: the sugar has to dissolve completely and the margarine has to increase in volume a little. Then I add fifty grams of water and whip until the sugar has dissolved.
Make sure that the sugar dissolves completely. I add half a teaspoon of baking soda. I like to whip under a machine - then the sugar dissolves completely. I use corn grits, as I don't have corn flour. I whip it in a coffee grinder for about ten seconds. I put two or three spoonfuls of corn grits. When it's whisked, I sift it. It can be sifted several times - it's a matter of taste. There may be small pieces of grits, but that doesn't bother me. You can sift five or six times. You can see, can't you? There's a little bit that's not sifted. I put the rest in the grinder and grind it again.
I have a hundred grams of grits. You'd better knead the dough on the table, that way you won't overstuff it. I take two hundred grams of wheat flour and one hundred grams of cornflour. And I mix it. Then I add whipped margarine with sugar and water, put it in the centre and knead gently. The dough should be airy. I add a big enough amount of flour - about two or three spoons, and mix the dough gently. I don't even knead it, but wrap the dough in flour.
That has to be done carefully. Then we roll it out gently. I press the rolling pin a little against the dough and squeeze out the shape. I don't knead the leftovers too much, I just kind of knead them together. I make a lump and roll it out. Then I squeeze out the shapes again. I have about one baking tray. I bake them at 220 degrees Celsius.
Of course, I put them in a hot oven - that's a must. You can bake them from a lighter shade to more brown - it all depends on taste. These biscuits can be served with powdered sugar. You can also add grams of seventy sultanas to this recipe. And you can also practice with the icing. Enjoy! Subscribe to our channel!