Bakery, Recipes
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Gluten Free Thursday: Corn Cookies And A Stiff Neck

I am writing this blog post while having a huge pain on my neck and upper back. I don’t know how this happened, really. I mean, I work out regularly, I stretch regularly, I don’t work out too hard, so how the hell did this happen?? Arrghh… Anyway, here is a delicious cookie recipe.

 

 

I made these cookies last weekend and took them to a living room concert event. My friend who organised the event ordered a cake from me for the evening, and I took these cookies with me because otherwise I would eat them all by myself. I adapted these cookies from My Little Italian Kitchen blog, but I changed the measurements significantly.

 

 

 

Yes, these are utterly delicious. And they are cute. And they got the approval of about 20 people in the event so it’s not my – biased? – opinion only! Ah ok, I’m in too much pain right now, so I will go straight to the recipe.

 

Ingredients:

 

Difficulty: Easy
(makes about 26-28 cookies)

 

Printable PDF-recipe (no photos)

 

4 dl (or 1 2/3 or 200 gr) corn flour* (in Finnish: maissijauho)
1 dl + 3 tbsp (or 2/3 cup or 100 gr) rice flour
2 tsp baking powder
2 eggs
1 dl (or 1/2 cup or 100 gr) granulated white sugar
zest of 1 large lemon
110 gr butter in cubes, softened in room temperature

 

*In some places, like I believe in US, “corn flour” may be what we call corn starch. What I am using is not that, I think what I am using is called corn meal in those countries. It is not polenta either, which is corn semolina for us in Finland. So it is not gritty, it is yellow flour made of corn. The amount of corn flour in the ingredients photo is less than what I used in the end, as I added more while making it. But the written amount – 200 gr. – is correct.

 


 

1. Put first 3 ingredients on the list in a bowl and roughly whisk.

 

 

 

 

2. In a medium size bowl, put eggs and sugar and whisk well for a couple of minutes (you can perfectly do this by electric mixer if you like).

 

 

 

 

3. Add flour mixture and lemon zest and continue to whisk well.

 

 

 

 

4. Add soft butter and whisk – I used my hands too in the end – to make a smooth cookie dough.

 

 

 

 

5. Cover the bowl with a stretch film and put the dough in the fridge for 1 hour.

 

 

6. When the cookie dough is ready to come out of the fridge, preheat the oven to 180C.

 

7. Take about 1 tbsp from the dough and roll it into a ball in your hand.

 

 

 

 

8. Place the cookie balls on an oven tray with a baking paper. Leave about 2 cm space in between, just in case they spread a little. Put ready tray(s) – mine took 2 batches / trays to bake – in the fridge for about 10 minutes, then put in the oven one by one, in medium rack. Bake for 15 minutes. While one batch is baking, leave the other one in the fridge. Let the cookies cool on the trays for a few minutes, then transfer to a wire rack to cool completely. Eat freshly baked or put them in an airtight container in room temperature for 4-5 days (but make sure that they are fully cooled to room temperature if you are going to put them in a container). Enjoy!

 

 

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I'm a food blogger / food designer and entrepreneur who finally found the meaning of life by cooking, baking and eating together.

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