Coricos
Cornmeal cinnamon ring cookies
Sonoran cornmeal and cinnamon ring cookies
Coricos come from Sonora in Mexico's northwest, where maize has always been ground for more than tortillas. They are rings of sweet corn dough flavoured with cinnamon, baked until golden: firm and a little crunchy on the outside, with the slightly gritty, toasty taste of corn inside. Families make them by the dozen for coffee in the afternoon and for visitors, and Sonoran panaderías sell them in plastic bags by the counter. They are traditionally made with lard; this recipe uses butter (vegetable shortening works too), so they are vegetarian. A little wheat flour keeps the rings from cracking. Chef's tip: if the ropes split when you join them into rings, the dough is too dry; work in milk a teaspoon at a time until it bends without breaking.
- Total time
- 43 min
- Difficulty
- easy
- Serves
- 12
Ingredients
For the dough
- 6 oz unsalted buttersoftened; or vegetable shortening
- 5 ½ oz caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 10 oz masa harinafine corn flour for tortillas
- 2 ½ oz plain flour
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp salt
- 3 tbsp whole milkas needed
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Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan) and line two trays with baking paper.
Step 2: Beat 6 oz unsalted butter and 5 ½ oz caster sugar until light, then beat in 2 eggs one at a time and 1 tsp vanilla extract.
4 minStep 3: Mix 10 oz masa harina, 2 ½ oz plain flour, 1 tsp baking powder, 1 ½ tsp ground cinnamon and ¼ tsp salt, then work them into the butter mixture to a soft, play-dough-like dough. Add 3 tbsp whole milk a spoonful at a time if it feels crumbly.
3 minStep 4: Rest the dough, covered, for 10 minutes so the corn flour hydrates.
10 minStep 5: Roll 25 g pieces into ropes 12 cm long and 1 cm thick. Bring the ends together, overlap them by 1 cm and pinch to seal. Set the rings 3 cm apart on the trays.
10 minStep 6: Bake for 15–18 minutes, until the coricos are golden on the bases and edges and feel firm when pressed.
17 minStep 7: Cool on the trays for 5 minutes, then on a rack; they crisp as they cool. Keep in a tin for up to 10 days.
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 4 g
- Carbs
- 34 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does coricos take?
- About 43 minutes in total: 25 minutes to prepare and 18 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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