I know what you must think:
"Corn cookies?! Are you for real?! Does it even tase good???"
Well, let me tell you - it's freakin' delicious is what it is.
All of the Photos in this post were shot by Dror Einav
I always look for new things to try, and new things to serve. I've been dying to try Christina Tossie's corn cookies for a while now.
See, the recipe calls for freeze dried corn powder. Which is something that i suppose you can find on Amazon.com.
Honestly? I don't know. I didn't even look. I was working at a restaurant at the time, and i figured "freeze dried corn powder? I can make that!"
And so I did. I used frozen corn and dehydrated it, then ground it. Let me tell you... Oh ma god. What an amazing product. It's almost like caramelized corn chips.
Obviously I used it, baked the cookies, and yes. Huge hit!
I served it at the beginning of one of my workshops, and the people loved it. At first, they weren't able to figure out what it was exactly. It tastes like this funky, different, crack like shortbread cookie. So I told them. Mind? Blown!
I realized now I have to figure out a recipe that doesn't call for dehydrating stuff for 48 hours.
So I looked it up, and I found a product that seemed similar in the grocery shops. Ground corn flakes. It worked.
So, I guess all that's left is to hand out the recipe then!
225 g butter at room temperature
300 g sugar
225 g flour
45 g corn flour
65 g ground corn flakes
3 g baking powder
1 g baking soda
6 g salt
* Option: 3/4 cup of white chocolate chips
In a mixer fitted with the paddle attachment, cream the butter and the sugar, until it's light and fluffy.
Add the egg, and wait until it's fully incorporated.
Add all of the dry ingredients, including the chocolate chips if you chose to add them.
Mix only until dough forms. Do not over mix.
Line a sheet pan with a sheet of baking paper.
Use an ice cream scoop to scoop the cookie dough onto the pan. You don't need to leave space between the cookies at this point.
After scooping all of the dough onto the pan, use your fingers to flatten them just slightly, then wrap the pan in plastic and refrigerate for at least an hour.
This stage is highly important - had you baked the cookies at room temperature they'd loose they're shape.
You can leave the cookie dough in the fridge up to 1 week.
Once you decide to bake your cookies, heat the oven to 350 degrees Fahrenheit (180 Celsius).
Take the cookie dough out of the fridge, and arrange the cookies on a sheet pan lined with baking paper, about 4" apart from one another.
Bake for about 18 minutes.
The cookies will get a beautiful golden brown shade, they will spread and crackle.
That's when you take the tray out of the oven, and leave to cool down.
After the cookies cooled completely, they can be put in an airtight container, and kept in room temperature up to 1 week, or in the freezer for up to 1 month.
Well, aren't these beauties the perfect companion to my coffee on this crazy stormy winter? I think so.
Enjoy and report!