Ingredients with Measurements:
- 1 cup of Ogi (fermented cornmeal)
- 1 cup of all-purpose flour
- 1/2 cup of sugar
- 1/2 cup of butter
- 1 egg
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg and vanilla extract to the mixture and mix well.
4. In a separate bowl, mix together the Ogi, flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture and mix until well combined.
6. Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
7. Flatten each ball with a fork to create a crisscross pattern.
8. Bake the cookies for 12-15 minutes or until golden brown.
9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
10. Transfer the cookies to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 24 cookies
Nutritional information:
Calories per serving: 110
Total fat: 5g
Saturated fat: 3g
Cholesterol: 20mg
Sodium: 90mg
Total carbohydrates: 15g
Dietary fiber: 1g
Sugars: 6g
Protein: 2g
Substitutions for ingredients:
- You can substitute the butter with margarine or coconut oil.
- You can use brown sugar instead of white sugar.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- You can add chocolate chips or chopped nuts to the dough.
- You can add cinnamon or nutmeg to the dry ingredients for a spiced flavor.
- You can add lemon or orange zest to the dough for a citrusy flavor.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Don't overmix the dough, or the cookies will be tough.
- You can chill the dough in the refrigerator for 30 minutes before rolling it into balls to make it easier to handle.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 1 week.
- You can freeze the cookies for up to 3 months.
Reheating instructions:
- To reheat the cookies, preheat the oven to 350°F (175°C) and bake them for 5-7 minutes or until heated through.
Presentation ideas:
- Arrange the cookies on a platter and dust them with powdered sugar.
- Serve the cookies with a glass of milk or hot cocoa.
Garnishes:
- You can sprinkle chopped nuts or chocolate chips on top of the cookies before baking them.
Pairings:
- These cookies pair well with tea, coffee, or hot cocoa.
Suggested side dishes:
- These cookies are a dessert on their own and don't require any side dishes.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to the mixture.
- If the cookies are too hard, reduce the baking time by a few minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the dough.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Ogi is a traditional African food made from fermented cornmeal. It is used in many dishes, including porridge, bread, and cookies.
Flavor profiles:
- These cookies have a slightly sweet and nutty flavor with a crunchy texture.
Serving suggestions:
- Serve these cookies as a snack or dessert.
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Region: Nigerian