Recipe for 6 cups
· 150g plain flour
Slight obsessed lately with corn and corn flour (also known as maize). The nutritional value of this vegetable is just off the scale… read about it here https://en.wikipedia.org/wiki/Maize
· 50g coarse corn (optional)
· 1 teaspoon oregano
· 1 teaspoon paprika
· 50ml corn oil
· 6 tablespoons water
Preheat the over at 180C.
Mix the oil and water together with the corn. Cover and leave aside for 10 minutes. The coarse corn is very hard and needs time to soften. Skip this step if not using coarse corn.
After 10 minutes, add the flour, salt, paprika, oregano and mix well by hand. The consistency we are looking for is a soft dough very near to being a crumble, but that can be shaped.
Once the dough is mixed. Cover with cling film and set aside for 10-20 minutes.
To make the cups, use cupcakes moulds, spay the inside with oil and press in very tightly the dough. The thinner the sides, the better.
Once all the cups have been filled, place in the oven for 12-15 minutes at 180C.
Remove the tray from the oven and leave the cups aside to cool down. To remove the cups from the mould, gently tap the whole tray on a hard surface to easy them from the bottom of the tray, then gently remove.
If you do not have cupcakes moulds, just lay the dough on a sheet of baking foil, place another sheet on top of the dough and flatten with the rolling pin or wine bottle. Again, the thinner the better. Just remember how thin the shop bough cracker are and try to emulate.
Once the dough is flattened, remove the top baking foil and score the dough using cookie shapers or just the back of a knife.
Place in the oven to bake for 10 minutes at 180C, leave to cool and use as you wish. Mine were made for a salad. Why not make a sweet version for Ice cream?
I used these cups to serve a salsa salad. See next post.
Don’t forget to post a comment below!
This recipe was originally created for www.MadeByHortense.com, my other blog.
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