Corn cookies
6 servings
90 minutes
Corn flour is coarser than wheat flour, and products made from it are more crumbly. We tell you how to make cookies from corn flour that are textured both inside and out. You will also need wheat flour - with it, the dough will be more flexible.
1
Mix all the flour, sugar, and lemon zest, add softened butter and egg yolks. Knead the dough by hand (it should be soft and sticky), add a teaspoon of cold water if necessary, cover with a damp kitchen towel, and let it rest for an hour.
- Wheat flour: 360 g
- Cornmeal: 120 g
- Sugar: 200 g
- Butter: 300 g
- Lemon zest: 1 teaspoon
- Egg yolk: 2 pieces
2
Preheat the oven to 150 degrees. Line a baking tray with parchment paper. Fill a pastry bag with a star-shaped nozzle with dough. Pipe the dough onto the tray in a spiral shape and bake for 10-20 minutes until the cookies are golden brown. Cool and serve.
