The corn cookies are simple pastries made with only very finely ground corn flour, naturally gluten-free, without butter, and without leavening agents. A crunchy cookie with a delicate flavor, flavored with lemon zest that adds freshness, and filled with delicious berry jam, they are excellent for breakfast but also to accompany coffee. The very finely ground corn flour is nothing more than fine corn flour, ground finer for the preparation of cakes, cookies, and various desserts. So fine it can also be added to other flours for bread preparation, but it’s not suitable for making polenta.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 132.68 (Kcal)
- Carbohydrates 18.24 (g) of which sugars 7.82 (g)
- Proteins 1.97 (g)
- Fat 6.16 (g) of which saturated 1.02 (g)of which unsaturated 4.96 (g)
- Fibers 0.47 (g)
- Sodium 10.67 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups gluten-free corn flour (very fine, fine cornmeal)
- 2 eggs
- 1/3 cup vegetable oil (or extra virgin olive oil)
- 1/3 cup brown sugar
- 1 lemon (zest)
- 5 1/2 tbsp berry jam
Tools
- 1 Bowl
- 1 Rolling Pin
- 1 Pastry Board
- 1 Cookie Cutter
Instructions
Wash and dry the lemon well.
In a bowl, combine the eggs with the sugar, grated lemon zest, and corn oil.
Mix the ingredients until you get a smooth cream, stirring with a whisk.
Add the flour and knead quickly.
Sprinkle the work surface with corn flour and roll out the dough to a thickness of about 1/8 inch.
Cut two biscuit discs with a cookie cutter with a diameter of 1 1/2 inches.
For half of the cookies, form a ring with a smaller cookie cutter.Place them gently on a baking tray lined with parchment paper and bake in a preheated static oven at 320°F for 20 minutes.
Remove from the oven and let cool, then fill with jam and sprinkle with powdered sugar.
WARNING: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they do not contain gluten contamination
Advice
Store in a closed tin for 4-5 days, avoid humid environments to preserve crispness.
You can flavor with grated orange zest instead of lemon, or add them together for a citrus note.
You can flavor with grated orange zest instead of lemon, or add them together for a citrus note.
You can flavor with grated orange zest instead of lemon, or add them together for a citrus note.
You can flavor with grated orange zest instead of lemon, or add them together for a citrus note.
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