An interesting combination of cornmeal and raisins – these gluten-free 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 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?
- 1 cup butter (dairy-free if needed)
- 1 1/2 cup sugar
- 2 eggs
- 1 tsp lemon extract or juice
- 3 cups plain flour (substitute gluten-free if needed)
- 1/2 cup raisins
- 1 cup polenta, or cornmeal
- 1 tsp baking powder
- 2 tsp nutmeg
- Cream butter, add sugar, eggs and lemon extract. Beat well.
- Mix raisins with 1/2 cup flour and add to butter mixture.
- Sift remaining flour with the other dry ingredients and add, mixing thoroughly.
- Drop by teaspoons onto a greased cookie sheet and flatten out with a fork.
- Bake 10-12 minutes at 190C/375F.