An interesting combination of cornmeal and raisins – these gluten-free cornmeal cookies are a unique but yummy taste!
I found a pack of polenta in the supermarket here in Australia that contained only corn – after my experience with polenta over Christmas last year that ‘may contain gluten’ and me having a reaction, I was very careful with this one! There was a recipe on the back of the packet for cornmeal cookies, so of course I had to try it out. And they were really yummy – so now it’s here for all of you to try as well! Again, the flour can be either normal plain flour or gluten-free plain flour. I used the GF variety and they turned out really delicious!
Note that these cornmeal cookies are definitely an acquired taste – they’d probably be really good with coffee (if I drank that) as they can be a little dry, but if you’re up for a new and exciting taste combination, give these a go. I like them, so that’s all that matters, doesn’t it?
Cornmeal cookies
(Gluten-free, dairy-free)
Ingredients
- 1 cup dairy-free butter
- 1 1/2 cup sugar
- 2 eggs
- 1 tsp lemon extract or juice
- 3 cups plain gluten-free flour
- 1/2 cup raisins
- 1 cup polenta (cornmeal)
- 1 tsp baking powder
- 2 tsp nutmeg
Instructions
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Cream butter, add sugar, eggs and lemon extract. Beat well.
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Mix raisins with 1/2 cup flour and add to butter mixture.
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Sift remaining flour with the other dry ingredients and add to the butter mixture, mixing thoroughly. Fold in the raisins and ensure all the flour has been incorporated.
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Drop by teaspoons onto a greased cookie sheet and flatten out with a fork.
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Bake 10-12 minutes at 190C/375F.
