Crunch Time

IMG_2594Sometimes I’m up for something different, cookie-wise, and Biscuit au Maïs are just that. The recipe is from The Breads of France by Bernard Clayton, Jr., and it seesaws on the edge of not quite being a cookie, and not quite a cracker. They are too good, and it’s hard to eat just one. They are buttery and a bit sweet, and each bite ends with a satisfying crunch. They are also quite elegant, looking like little golden full moons. Clayton recommended serving them with strawberries, and it is a wonderful combination–juicy, sweet, crunchy, buttery.

Biscuits au Maïs

Lid of spice jar used as cookie cutter.

1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 cup yellow cornmeal
2 eggs, room temperature
1 teaspoon salt
1-1/4 cups flour

Line a baking sheet with parchment paper. Preheat oven to 375 degrees. Take out eggs to warm.

Cream the butter until soft and light. Slowly add the sugar and blend together. Add the cornmeal and salt. Add the eggs and beat with a spoon until the mixture is light. Add the flour, and stir just until mixed in. Set the dough aside in a cool place while you tidy up. This gives the dough a chance to firm up.

On a floured surface, roll out a third of the dough to a thickness of about 1/4″. Cut out with a 1-1/2″ round cookie cutter. Place rounds on prepared cookie sheet, about one inch apart. Bake for about 15 minutes, or until bottoms and edges are browned. Repeat with remaining dough.

Baking notes: I didn’t have a 1-1/2″ round cookie cutter, so I used the lid of a spice jar (see picture). It worked perfectly! The recipe recommended a baking time of 22 minutes, but my cookies were done way before that. See what happens in your oven!

Be sure to add the entire teaspoon of salt. It might seem like a bit much, but there is a sweet/salty thing going on in these cookies, and they would be bland without the salt.

Also, the original recipe said to add 1/4 cup more flour if the dough seemed too soft, but setting aside the dough in a cool place for about fifteen minutes firmed it up without having to add the flour. Try to roll the dough out to a scant 1/4″. Any thicker, and they start puffing up.

Fresh out of the oven.
The bottom should be golden brown.



I was playing peek-a-boo with this little sparrow hiding in the forsythia bushes!

IMG_2568 IMG_2572 IMG_2573 IMG_2574

Lastly, here is Mt. Moose–our imposing-looking cat. Peace to you. Fran






2 thoughts on “Crunch Time

  1. So those are a couple of beautiful still-lifes. Nice! And Moose is looking very happy with his fortunate lot in life.

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