Cornmeal cookies are crunchy and lemon-scented, ideal with a good cup of tea. They are made with sunflower oil, making them very light. Also, flavor them with other spices like cardamom or star anise.
Discover other recipes with cornmeal:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1/3 cup sunflower oil
- 2 eggs
- 1/2 cup sugar
- 1 pinch baking powder
- 1 pinch salt
- 1/2 lemon
Tools
- 1 Bowl
- 1 Whisk
- 1 Cookie Cutter
- 1 Baking Tray
Steps
Wash and dry the lemon well.
In a bowl, combine the eggs with the sugar, salt, grated lemon zest, and sunflower oil.
Mix the ingredients until you get a smooth cream.
Add the flours and baking powder, and knead quickly. Wrap in plastic wrap and let rest in the refrigerator for 12 hours.
Sprinkle the work surface with cornmeal and roll out the dough to a thickness of 1/8 inch.
Using a 2 1/2-inch diameter cookie cutter, cut the cookies, then use a smaller cookie cutter to form a ring.
Place them gently on a baking tray lined with parchment paper and bake in a preheated oven at 340°F for 20 minutes.
Remove from the oven and let cool completely before serving.
Tips
They keep in a closed container for 4-5 days.
Fine cornmeal is a finely ground cornmeal; you can also use extra-fine corn flour.
Do you like my recipes? Then stay updated by following my Facebook page or Instagram profile.
Also follow me on Pinterest.
