Ingredients for about 15 pieces
200 grams of Mais flour Fine for sweets Mill Marello
50 gr bio corn starch
Half sachet of natural yeast based on bicarbonate and cream tartar
50 ml of corn oil
About 150 ml of water
20 - 30 gr of organic coconut sugar
1 teaspoon of curcuma in bio powder
Juice and rind of an untreated lemon
Method
Mix the corn starch, turmeric, oil and coconut sugar in water. Add all this to the flour mixed with yeast and juice and lemon rind. Mix everything. The mixture must be wet and if necessary, add more water. With the help of a teaspoon take a little dough and place your biscuits on the baking pan. Cooked in a hot oven at 180 degrees for about 15 minutes.
Of the tender cookies with a delicately spicy scent, completely vegetable.
For breakfast or snack, suitable to spread with a fruit compote without sugar or an almond cream.
Prepare cookies is one of the things I always like to do. I look for each time to customize them, adapt them to the season obviously and to my mood.
This time I chose corn as a basic ingredient, then turmeric and lemon to bring into these sweets the energy of the last sun.
The nostalgia of the summer and long days of light is felt ... and so here is a small sweet cuddle to rethink the beautiful days of leisure, to the scent of the sea or the woods.
These cookies are soft thanks to greater hydration than the most classic shortbreads and allow you to easily cut in half and stuffed to then be dipped perhaps in a Golden Milk to turmeric, to a cup of the green lemon or accompanied by the first orange juices .
The lack of eggs or butter do not create any damage, indeed, we conquer a particularly digestible food, easier conservation and less calorie.
At the dough I added a small amount of coconut sugar to clearly perceive spicy turmeric note and the taste of lemon rind. If your mouth is used to particularly sweet tastes, I advise you to increase its quantity, but still not exceed 50 gr.
Article by Dr. Isabella Vendrame - Psychologist Food Coach, writer and disclosure.