Pan De Mei (Millet Bread)

• 1 1/4 cups corn flour very finely ground 'fioretto' variety
• 1 1/4 cups corn flour coarse variety
• 1 5/8 cups flour
• 3/4 cup butter
• 7/8 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 3 eggs
• salt

1. Preheat the oven 170C.
2. Melt the butter over a double boiler and let it cool.
3. Combine the three types of flour with the baking powder and a pinch of salt.
4. Beat the eggs with the sugar until the mixture is light and foamy.
5. Add the butter and the vanilla extract, while stirring continuously.
6. Add the dry ingredients and knead by hand until the mixture is smooth and uniform in consistency (similar to a shortcrust dough).
7. Line a baking sheet with wax paper.
8. Shape the dough into balls, each weighing approximately 60 grams and 6 or 7 centimeters in diameter; flatten the balls of dough to 1 centimeter in thickness.
9. Sprinkle them with sugar and a generous amount of powdered sugar. You may also add some chopped elder flower.
10. Bake for approximately 20 minutes until golden and the sugar on top is cracked.
11. Serve cold and according to tradition, dipped in heavy cream.

corn flour, corn flour, flour, butter, sugar, baking powder, vanilla, eggs, salt

Taken from www.yummly.com/recipe/Pan-de-Mei-_Millet-Bread_-531759 (may not work)