Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
- 1 1/2 cups (200 g) finely ground corn meal
- 1 1/2 cups (175 g) unbleached all purpose flour
- 1/2 pound (220 g) unsalted butter, at room temperature (it should be soft), broken into bits
- 1/2 cup (100 g) sugar
- 3 eggs
- A packet of vanillin or a teaspoon of vanilla extract
Add the butter and continue kneading the dough energetically, until it is smooth, homogenous, and elastic. Shape the dough into a ball. Use the remaining flour to dust a bowl, put the dough in it, cover it, and let it rest for at least 30 minutes.
Come time to make the crumiri, preheat your oven to 400 F (200 C).
Take the dough and shape it into a considerable number of snakes the diameter of your little finger and about 4 inches (10 cm) long. Use a fork to flatten them so they are about half as thick as they are wide; the fork will leave longitudinal ridges that are quite distinctive.
Next, bend the flattened ropes into the crumiro's characteristic open parenthesis ( shape, and put them on a cookie sheet lined with a piece of oven parchment.
Bake the crumiri for about 20 minutes. Cool them on a rack, and they're ready.
A couple of observations:
- If the cornmeal is too coarse the texture of the crumiri will suffer.
- The word crumiro also means strike breaker, i.e. scab.