Coconut Corn Shortbread Cookies (gluten-free)

There’s nothing like butter or margarine in this recipe but the cookies magnificently remind shortbread. Impressive, right? I guess the mixture of coconut and corn flours gives them such crumbly and tender texture. Moreover, coconut is responsible for an incredible flavour, and corn flour for a yellow colour:)

Recently I’ve started making gluten-free cookies experimenting with different types of flour. And this was the second try. The first one (buckwheat+corn+flax) will be published soon.

Most likely I wouldn’t bake particularly gluten-free stuff. But to ply my friend’s child with gluten intolerance with such cookies is a great pleasure. That’s my current drive for trying and developing gluten-free recipes of any type:)
Happy baking!:)
Makes a few dozen of cookies (roughly 2 regular baking trays)
Takes 1 hr 30 mins (prep – 15 mins, 1 hour – dough cooling, baking (2 batches) – 15 mins)  + cooling

Ingredients

1 cup coconut flour (ground into flour coconut flakes)
1 cup corn flour (not starch)
1/3 cup sugar
pinch salt
2 free-range eggs
1/4 cup corn/any neutral vegetable oil
1 tsp vanilla essence
1/3 tsp baking soda
1 tsp lemon juice (or vinegar)

Directions

Sift the corn flour into a large mixing bowl, mix with coconut flour, sugar and salt.

In another bowl, lightly whisk together the eggs, oil and vanilla essence until smooth.

Pour the wet ingredients into the dry, add baking soda mixed with lemon juice and stir until a dough starts to form. Wrap it into a plastic wrap and place to set into the fridge for at least 40 minutes (better for 1 hour).

Preheat the oven to 200°C/400°F. Line the baking trays with parchment paper.

On a floured working surface, roll out 1/3 of the dough and cut out cookies (about 5-6 mm thick). Repeat with the remaining dough, flouring the surface every time and rerolling the scraps. Transfer the cookies onto the baking trays and bake for about 5-7 mins or until fragrant and golden brown around the edges. Let cool on a wire rack. Eat!
Store in a cookie container.

Enjoy!

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