These Gluten-Free Soaking Cookies with Corn Flour are perfect for everyone, not just those who can’t eat gluten. The corn flour gives these cookies a rustic texture perfect for soaking in warm milk.
Since we first made them, we no longer buy packaged cookies. We love making them at home, they are really easy to make, and I recommend you try them as they keep well in a paper bag or a tin box for several days.
Below, you’ll find other delicious cookies we’ve been making for a lifetime, then scroll down to the photo to discover how to make the Gluten-Free Soaking Cookies with Corn Flour!
See you soon with the next recipe, Ana Amalia 😉
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 30 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Gluten-Free Soaking Cookies with Corn Flour
- 10 1/2 oz fine cornmeal (or finely ground corn flour)
- 1 3/4 oz gluten-free cornstarch
- 4 1/4 oz sugar
- 1 egg (medium)
- 1 egg yolk
- 4 1/4 oz butter
- 1 packet baking powder (or 4 grams of baking ammonia)
- 1 pod vanilla (or grated lemon or orange zest)
Steps
In a bowl or mixer, mix the corn flour, cornstarch, and baking powder, then add the cold butter cut into pieces.
Work with your fingertips or at low speed in a mixer to crumble the flour.
Add the sugar, the egg, and the yolk and mix to combine well, add the seeds from a vanilla pod or the grated zest of a lemon.
Turn the mixture onto the work surface (without adding more flour) and form a log about 3/5 inch in diameter.
Cut the cookies about 1 1/2 inches long and place them on a baking sheet lined with parchment paper, keeping them well spaced apart.
Bake in a preheated static oven at 355°F on the middle shelf and bake the cookies for 20/25 minutes.
Remember to check the degree of browning because as we know, every oven is different.
How to Store Gluten-Free Soaking Cookies
The cookies keep well in an airtight container or a tin box for several days.
You can replace the vanilla pod seeds with grated lemon or orange zest.
If you wish, you can sprinkle them with brown sugar before baking, which will create more cracks on the surface.
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