Portuguese Spikes of Corn | Authentic Espigas de Milho Recipe
Why you will love this Portuguese Spikes of Corn | Authentic Espigas de Milho Recipe
Get ready to whip up some delicious Portuguese corn cookies! These espigas de milho are a treat you won’t want to miss. With a simple cookie press technique, you’ll have perfectly shaped cookies in no time. Plus, the rich, buttery flavor of the lard dough gives them a crispy finish that’s just irresistible. Let’s dive into this tasty tradition and bring a little bit of Portugal to your kitchen!
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Preheat oven to 180°C or 350°F.
- Beat the sugar, eggs, cinnamon, nutmeg, salt, baking powder, butter, lard, and lemon rind together in a large bowl until the mixture is smooth, fluffy, and well combined.
- Add the yellow corn flour and all-purpose flour to the beaten mixture and mix thoroughly until a firm dough forms that holds its shape when pressed.
- Incorporate a splash of milk if the dough feels too dry, or add a tablespoon of flour if it requires more firmness.
- Load the firm dough into a cookie press fitted with a star tip and pipe long ropes of dough directly onto ungreased baking sheets.
- Slice the piped ropes into 5 to 6 inch lengths and gently manipulate each piece into an S shape or leave them as elegant straight spikes.
- Bake in the preheated oven for 15 to 17 minutes until the cookies are lightly golden but not overly browned.
- Remove the baking sheets from the oven, gather all the cookies together onto a single baking sheet, and lower the oven temperature to 100°C or 200°F.
- Return the piled cookies to the oven for an additional 25 minutes to completely dry them out and achieve their signature traditional crispiness.
Recipe Tips
Adapted from a Recipe by: Chef Gorete, Food.com
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute the lard with another ingredient?
Yes, you can substitute lard with an equal amount of unsalted butter or vegetable shortening. If you're looking for a dairy-free option, use a non-dairy butter alternative.
How should I store the finished Portuguese Spikes of Corn?
Once cooled, store the Espigas de Milho in an airtight container at room temperature. They can remain fresh for up to a week. For longer storage, consider freezing them in a sealed bag.
What should I do if my dough is too sticky or too dry?
If the dough is too sticky, gradually add more all-purpose flour until it reaches a manageable consistency. If it is too dry, incorporate a little milk (one tablespoon at a time) until the desired firmness is achieved.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This light and slightly effervescent wine complements the sweetness of the corn and spices beautifully.
General: Riesling - The fruity and floral notes of Riesling will enhance the flavors of the dessert while balancing its sweetness.
Beer
Portuguese: Super Bock - This lager's crispness and mild bitterness make it an excellent match for the rich flavors of the corn spikes.
General: Pale Ale - A Pale Ale's hoppy profile and moderate sweetness can provide a refreshing contrast to the dish's richness.
Other Beverages
Coffee: A smooth, lightly roasted coffee can enhance the dessert's flavors while offering a warm and comforting pairing.
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