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welcome to italian cuisine at home, today a traditional recipe, the mejni
cookies made with corn flour mixed with common wheat flour or
with corn flour and potato flour if you prefere
these biscuits are traditional for all saints day and halloween
blend both flours
with sugar
if you like, as by our recipe on our site, you can also use
integral
sugar
instead of standard sugar with fructuose and you will obtain always good cookies
mix well for making corn starch well blended with
other flour or potato starch, if you want gluten free mejni,
keep butter outside fridge before using and cut to small cubes
add butter
to mejni dough
and the whole
eggs
paying attention
not to add pieces of shell
start kneading
at first using a fork, if you like, and then using you hands
you can knead also using a knead machine in this case
use the hook tool and speed 1 as the mejni dough is very hard
make the butter melted
it will be rather quickly as your hadns are warm
should you prepare mejni
for
celiacs
pay attention to use flours with gluten free symbol on the package
in this case you'll be sure they can be used for celiacs
the dough is ready, let it rest for 10 minutes
it will be better blended making you easier to shape mejni
in the meantime we can wash our hands
prepare an oven pan
pre-heat the oven at 200 C/ 390 F
cover with wet and squeezed to dry oven paper
keep the oven paper very wet
it will make possible a better cooking
take the dough
shape to small balls as great as a walnut
average
press them a little
we can press mejni at their edge
and make
a little ball in the center
this is one of the traditional shapes for mejni
or
shpe them in an easier way
make the small ball
great always as a wallnut and make a recess in the center
it will make the cookies more crumbly
useful for dipping into a cup of milk
the first oven pans are ready for ovening
20 minutes at 200 C/ 390 F then low to 160 C/ 320F
until you see the cookies browning
with this dose, as you can see,
you can fill about 4 oven pans of mejini in this dimension