Carrilhos – Corn Spike Cookies featured in MPT S1E5
I probably make biscuitos more often than carrilhos, but my family and I love them both so much. This recipe has been in my family for generations, and I love thinking of all the grandmothers and aunts from ages ago that I never met following the same steps I’m following, and their sitting down with a hot cup of tea when they’re done.
1 3/4cups of warm milk
2 1/2 cups of all-purpose flour
4 cups of white corn flour
2 large eggs
9 tablespoons of butter at room temperature
Zest of 1 lemon
1 1/2 cups of sugar
1 teaspoon of baking powder
7 tablespoons of lard at room temperature
Note: to get the star shape you’ll need a cooking press with a star tip
This recipe should make a few dozen cookies, depending on how big you make them!
Preheat oven at 350 F
Grease baking trays, or line with parchment paper, and set aside
In a large bowl, mix together the dry ingredients, such as the two types of flours, along with sugar and baking powder, and then create a well at the bottom of the bowl, by pushing the flour mixture up the sides of the bowl.
Add the eggs, butter, lard, lemon zest and half the milk and start mixing everything together until the right firm consistency. You don’t want the mix to be too wet of too dry… so as you mixing and kneading the dough, you can alternate adding more milk if the dough is too dry, or adding more flour if too wet. You want the dough to be able to hold its shape when it’s pressed through the cookie press.
Make sure to use a cooking press with a star tip to make the long spike design.
Once you place the spikes on the prepared baking tray, cut the corn spikes into 5 to 6 inch length and bake for 15 to 20 minutes or until golden.
If you like your cookies extra crunchy, you can keep them in the oven with the temperature lowered to 100 degrees for an extra 15-20 minutes.