Maize Cookies with Sea Salt Flakes
Maize Cookies with Sea Salt Flakes
Light and crunchy, these simple cookies highlight the buttery flavour of maize. The addition of maize grits provides added texture and crunch. The flavour is reminiscent of a bowl of cereal milk from cornflakes, a comforting winter afternoon antidote to the shorter days at this time of year.
I bake these until they are a deep golden yellow with ever so slightly caramelised edges, but you can take them out a couple of minutes sooner for a paler colour if you prefer (they will still crisp up as they cool).
I blend our strong white bread flour with our organic maize flour and our organic maize grits to achieve the crisp texture.
Makes 26 cookies (or 16 large ones, if you want them to be a little soft and chewy in the centre.)
INGREDIENTS
- 220g unsalted butter, room temperature
- 250g caster sugar
- 50g Demerara sugar
- 1 egg
- 3 tsp maple syrup
- 200g strong white flour
- 70g maize grits (or polenta)
- 50g maize flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1 tsp sea salt flakes
METHOD
Beat the butter and sugars with an electric hand whisk until combined. Add the egg and maple syrup, and beat for eight minutes until creamy and light. Add the flours and maize grits, followed by the baking powder, baking soda and sea salt flakes and combine quickly using your hands / a wooden spoon.
Line a baking tray with baking parchment. Take a tablespoon of dough and roll into balls with your hands, then flatten the tops slightly. Cover and place them in the fridge to chill for at least an hour minimum. Your dough will keep for up to several days in the fridge, so you can make it in advance and it won’t hurt it to chill for longer.
Preheat your oven to 180ºC. Place the cookies approximately 10cm apart on baking trays lined with baking parchment (I bake six to a large baking tray – you may need to bake them in batches). Bake them for 15-17 minutes in the oven until golden yellow with darker edges. Leave them to cool on the tray, and store in an airtight container for up to five days once cooled.
