I cooked corn porridge so: washed 500 g of cereals, filled it with 1500 ml of cold water, let boil, salt, turn down the fire, prevarila 20 min., stirring constantly, then covered with a towel and left but the night. I cooked porridge for two meals, so I got so many cereals. Cookies need 200 grams of cereals and 600 ml of water. Porridge cook until tender on a slow fire or in such a way that I cooked. The ingredients in the recipe is for 700 grams of finished porridge. That's such a mess should get.

For porridge add sugar, cream, egg. All mix well and milled in a blender to a more gentle state, but it is not mandatory, you can leave and so. Then add the flour, again mix everything.

The batter should be like thick porridge. It should stick to hands (have trouble with the porridge-the Malasha). Working with the dough, you need to constantly moisten your hands in water. Note: the dough should not be too thick, otherwise the cookies will get "wooden" or just fall apart.

Cut fruits in small pieces.

Moisten hands with water, take a piece of fruit and hide it in the dough, then transfer the cookies to parchment, impregnated with vegetable oil, and a wet hand, slightly flatten the cookies, giving it a neat look.

Bake the cookies 20 minutes before the formation of blush. Meanwhile, melt the chocolate in a water bath, adding 2 tbsp. of cream.

The finished cookies remove from the oven and allow to cool (hot it will be very soft, but after cooling will become firmer). On cooled cookies to make chocolate "the Face of corn".