Recipe

Custard Cornmeal Cookies Recipe

Add Step-by-Step Photos	Ozgeolcay / All my dishes 11 months, 4 weeks ago These slices with their custard-like texture (they slide away smoothly on your tongue) and cake-like preparation seem to be perfect for pudding/custard lovers. You get your little crunch within all its smoothness, too. Prep:15m Cook:25m Servings:30	Ozgeolcay
	cornmeal cookie smooth easy lowfat

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Ingredients

120g cornmeal/corn semola

80g whole wheat flour

1 egg

2/3 cup sugar

50g butter spread, optionally light

80g golden apple, coarsely shredded (1 really small apple)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Directions

Set the oven to 180C/350F. Place baking sheet in a small (0.8l) pyrex baking dish, or any wide enough loaf pan.

Mix all dry ingredients.

Melt the butter and mix all the ingredients. The dough should turn out like cake batter, really sticky.

Pour into the dish and bake for about 15 minutes.

Take the dish out from the oven. Set the oven to 250C/480F.

Unmold the halfbaked batter by pulling out from the sides of the baking sheet. It should be barely stuck to the sheet. Set it on a wire rack without removing the sheet and slice into small diamonds without separating them. Just slice and let them stick back and stay intact. You can peel the sheet off the sides only. The cake should be crunchy on the outside and really soft on the inside. Return the sliced half-baked cake to oven with the sheet. Don't place back in the mould. Just lay the sheet on the oven rack.

Wait for about ten minutes, or until the diamonds are nicely brown on top. The small bits stuck on the peeled paper will burn, don't worry.

Take out and let cool about 10 minutes and separate the slices using your hands. They break apart easily.

Enjoy!

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