Purple corn and oil shortbread


  • 2 glasses of flour from corn purple,
  • 100ml dpf olive oil (cold pressed), cinnamon, nutmeg, ginger , cardamom, (all ground)


1. Toast the flour in a dry, thick-bottomed pan.

2. add the spices.

3. remove from heat and let cool.

4. Add the oil.

5. mix with a spoon.

6. When large crumbs form, mix well with your hands.

7. We form the shortbread.

8. let dry.

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