Cornmeal crescents for picknick, for breakfast, for your lunch bag. Cut in half and filled with goodies and fresh veggies in crunchy, delicious sandwich. For quick and simple homemade nibble or just indulgent bite soaked in your favourite cuppa!
Cornmeal Crescents (V)
Prep Time
10 mins
Cook Time
25 mins
Dough rising time
30 mins
Total Time
1 hr 5 mins
 

Cornmeal crescents for picknick, for breakfast, for your lunch bag. Cut in half and filled with goodies and fresh veggies in crunchy, delicious sandwich. For quick and simple homemade nibble or just indulgent bite soaked in your favourite cuppa!

Servings: 32 crescents
Author: Mari from Nuts and Walnuts
Ingredients
  • 2 cups water
  • 1/2 cup olive oil
  • 1 1/2 tbsp instant yeast
  • 1 tbsp sugar
  • 4 cup flour
  • 1 cup cornmeal
  • 2 tsp salt
Instructions
  1. Put everything in the mixing bowl by the order ingredients are enlisted. Make a dough - it should be a bit sticky but still firm enough to handle. Don't add more flour, just mix it with your hand or wooden spoon. 

  2. Leave it to rise covered for 30 mins. 

    Prepare a big baking sheet - line it with baking paper. 

  3. Transfer the dough to a lightly floured surface. The dough will be soft so deal quickly with it, with not too much fiddling. Don't make to "get it straight" by adding more flour, it'll make the crescents dense. Just ad a tbsp or two so you can handle it and make a ball out of it. 

  4. Divide the dough in 4 pieces. Roll every piece into a circle and cut into 8 triangles. Roll each triangle gently into a crescent. You can leave it straight or you can make a nice, croissant shape, as you wish. 

  5. Put the crescents on the baking sheet. Let them rest until your oven heats up to 180°C/375F, about 15 mins. 

  6. Bake the crescents for 20 - 25 minutes or until they are all nicely golden from the top and brown on the bottom and when you gently press it, it springs back up. 

  7. Cool and serve with hot or cold beverages, as a snack, sandwich or anything else you fancy your crescents with! 

Recipe Notes

If you are not sure about what cornmeal is: this is not cornflour. Cornmeal is coarser, like semolina, and is used to make polenta.