Corn Cookies


with wholegrain flour.
For an energizing breakfast with a nice veg-cappuccino or a sweet break at 5 with a good aromatic tea …

150 gr of finely ground corn flour
100 gr of whole wheat flour
50 gr of sugar cane
a pinch of salt
1/2 packet of cream of tartar, sifted
grated zest of 1 lemon
50 gr of corn oil
100 gr of corn malt
about 2 cups of limoncello

In a bowl combine flour, sugar, salt, cream of tartar and lemon zest; add oil, malt and limoncello and mix with your hands to get a firm dough.
Create a ball and let it rest for a hour in the fridge, wrapped in a cling film.
Remove it form the fridge and then pick gradually pieces of dough, press them a little with your hands, place them on a cutting board and cut with a mold for cookies.
Place them on a baking tray lined woth baking paper and bake at 180 degrees for about 15 minutes, then remove from the oven and and let them cool thoroughly.

Chef: Elettra from VeganBlog

  1. EleonoraNW3 19 October 2010 at 07:41

    That’s smart!! I’ve always seen recipe calling for liqueurs, but never for limoncello. The lemon aroma must make them really yummy! Well done

  2. Nadir 20 October 2010 at 16:25

    Oh my god! ­čÖé

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