Perfect for teatime or anytime, these gluten free cookies have crisp texture, nice cornmeal crunch, and balanced sweetness.
Gluten-Free Polenta Cookies
Baking time will vary depending on the thickness of the cookies. The shaped dough needs to be frozen for at least four hours before baking and can be stored in the freezer up to four weeks. Enjoy the cookies fresh or store in an airtight container for up to three days.
- 1⁄3 cup (55 grams) fine brown rice flour
- 1⁄3 cup (40 grams) sorghum flour
- 1⁄4 cup (45g) potato starch
- 1⁄2 teaspoon (3 grams) baking soda
- 1⁄2 teaspoon (1 1⁄2 grams) xanthan gum
- 1⁄4 teaspoon (2 grams) sea salt
- 1⁄4 cup (28 grams) almond flour
- 1⁄3 cup (41 grams) cornmeal
- 1⁄2 cup sugar
- 1⁄2 cup cold unsalted butter cut into small cubes
- 1⁄2 cup finely chopped mixed dried fruit such as apricots, cranberries, and figs
- Zest of 1 small lime
- 1 extra-large egg
- 1⁄2 teaspoon gluten-free pure vanilla extract
- 1⁄2 teaspoon almond extract
Combine and sift into a mixing bowl the flours, potato starch, baking soda, xanthan gum, and salt. Add the almond flour, cornmeal, and sugar and mix to combine. Cut in the butter and mix until crumbs form, but do not overmix; you do not want a paste consistency.
Stir in the dried fruit and lime zest in three batches. Add the egg, vanilla extract, and almond extract and mix well to incorporate.
Divide dough into three equal portions. Form each portion into a log about 8 inches long and 1 inch wide. Wrap them individually in plastic wrap and freeze for at least four hours or overnight.
Preheat the oven to 350°F. Line a sheet pan with parchment paper. Cut each frozen dough log into rounds 1⁄4 to 1⁄2 inch thick. Place the rounds 1 inch apart on the sheet pan. Bake until golden brown, 10 to 12 minutes. Let the cookies rest in the pan for 3 minutes, then transfer to wire racks to finish cooling.
Recipe Laverne Matias
Photography and Styling Erin Ng