Today we revisit a classic from Venetian tradition: corn and buckwheat cookies, presented in a natural and gluten-free version. These rustic cookies with cranberries are called “zaeti” after their yellow color (“zalo” in dialect), given by the corn flour. In this version of Corn and Buckwheat Zaeti, I chose to replace the raisins with cranberries for a little variation and to add the flavor of buckwheat. The result? A crispy, gluten-free dunking cookie, perfect for tea time.
Would you like to see more rustic corn cookie recipes or recipes with alternative flours?
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients for corn and buckwheat cookies
- 1 1/6 cups (about 5 oz) fine cornmeal (fioretto)
- 3/4 cup + 1 tbsp (about 3.5 oz) whole-grain buckwheat flour
- 6 tbsp (3/8 cup / about 2.6 oz) unrefined cane sugar
- 1 egg
- 1/3 cup (about 5 1/3 tbsp / ~2.6 oz) butter, softened
- 1/2 cup (about 1.75 oz) dried cranberries
- 3 tablespoons water
- 1 pinch salt
- 1 teaspoon gluten-free baking powder
Tools
- 1 Bowl
- 1 Stand mixer
- 1 Jar
- 1 Baking sheet
Steps
First, place the cranberries in a cup with some water to rehydrate them. Meanwhile, remove the butter and egg from the refrigerator so they come to room temperature.
In a large bowl, sift the flours with the sugar, baking powder and a pinch of salt. Make a well in the center and add the softened butter in small pieces. Work with your fingertips until you obtain a sandy mixture. You can also pulse this in a food processor or Thermomix.
Add the egg and begin to mix. Drain the cranberries, squeeze them well and incorporate them into the dough. If the shortcrust seems too stiff or difficult to work, add 2 or 3 tablespoons of water.
Preheat the oven to 356°F. Take small pieces of dough and shape the cookies into the typical elongated shape. An important tip: try to “hide” the cranberries inside the dough so they don’t protrude too much on the surface and risk burning.
Place the cookies on a baking sheet lined with parchment paper and bake for 15 minutes.
Daniela’s tips
Take the gluten-free Zaeti out of the oven when they are still slightly soft to the touch. Don’t worry—they will firm up as they cool, while keeping their unique crumbly texture.
Store the zaleti in a tin or an airtight container: they will stay perfect for 5–6 days. They’re dry cookies, so they keep well!
FAQ (Questions and Answers)
Can I replace the butter?
Yes! You can use about 4 tablespoons of sunflower oil or a mild extra-virgin olive oil. The texture will be a bit less ‘shortcrust-y’ but still very good.
What if I don’t have buckwheat?
You can use whole-grain rice flour to stay gluten-free, or spelt flour if you don’t have issues with gluten.
Can I make them without eggs?
You can try a ‘flax egg’ (ground flax seeds mixed with water) or add a little more water/plant milk until the dough holds together, but the egg helps a lot with the structure when using corn, buckwheat or millet—gluten-free flours that tend not to bind well.
Is taragna polenta or coarse cornmeal okay?
For this recipe I recommend the fioretto because it’s fine. If you use a coarser (bramata) cornmeal, the cookies will be very ‘gritty’ under the teeth, almost sandy, and possibly harder.
How long do they keep?
They keep easily for a week in a tin.
