Pan De Mej is a typical Angera dessert that can also be enjoyed in other places in Lombardy. The name “De Mej” comes from the fact that it contains millet among its ingredients, an ingredient used in the past to make bread, mixed with other flours. Over time, Pan De Mej became a dessert. Let’s see how to prepare it:

Ingredients

Flour 00 200 gr
Corn Flour 300 gr
Butter 150 gr
Vanilla pod
Medium eggs 3
Elderflower
Sugar 150 gr
Baking powder 16 gr
Fine salt

Process

First, melt the butter in a small saucepan. Meanwhile, in a large bowl, we break the eggs and add the sugar and vanilla bean. We mix the ingredients until the mixture is smooth. At this point, we add the butter that has cooled, a pinch of salt and mix until creamy.

Let the mixture rest for a moment and mix the flaked cornmeal together with the 00 flour and baking powder and with the help of a sieve gradually add it to the cream of eggs and butter.

We must obtain a mixture thick enough to be worked with our hands. Let’s form small balls of dough and roll them out to resemble disks.
Let’s place them on a baking sheet with baking paper. We sprinkle the cookies with granulated sugar and powdered sugar.

We bake for about 20 minutes in a preheated oven at 180 degrees. Let cool before serving.

Curiosity:

These cookies are linked to the feast of St. George, which is April 23, on this occasion he used to stipulate contracts between herdsmen and milkers for the season, and also attended the flowering of the elderberry, essence that is still used in the preparation of these biscuits.