These Polentini breakfast cookies are perfect as a snack or if you like an Italian style type of breakfast. If you ever been to Italy you know that breakfast consists in just a cup of coffee or caffelatte and something sweet on the side. Usually a piece of cake, some cookies, bread with jam or Nutella. This is also how we like our breakfast in our house, that’s why I’m always making some extra cake or cookies for breakfast.
Lately, I am trying to reduce my child Adam (and my) chocolate obsession so I was on a search for a breakfast alternative that wouldn’t involve Nutella. A few days ago, it came to my mind that in the mountain area where I come from (Carnia) they make delicious corn flour cookies, that have no chocolate inside. I though that was perfect! There was a small detail I didn’t consider though: those cookies are locally made, they are “artisan cookies”. You can’t find them in the supermarket and they don’t really have a name, as far as I am aware of. For this reason it’s very difficult to find the right recipe. At that point I had no other option than making my own version of these breakfast cookies with polenta flour which I’ve decided to name Polentini Cookies (as suggested by friend Elisa). And this is the story of how these breakfast cookies cam to life 🙂
Polentini Cookies Ingredients
- Polenta (Corn) Flour
- All-purpose Flour
- Corn or Potato Starch
- Butter
- Eggs (1 egg + 1 yolk)
- Lemon Zest
- Vanilla paste
- Salt
Polentini Breakfast Cookies
Course: DessertCuisine: ItalianDifficulty: Easy5
minutes15
minutesIngredients
120g Polenta (Corn) Flour
220g All-purpose Flour
45g Corn or Potato Starch
200g Butter (cold)
100g Caster Sugar
1 egg + 1 yolk
1 Teaspoon Vanilla Paste
Zest of 1 Lemon
Pinch of Salt
Directions
- Preheat the oven to 180°C.
- Make the dough. Using a stand mixer fitted with a flat beater, mix together corn flour, all-purpose flour, corn/potato starch and the vanilla paste.
- Add butter and lemon zest and mix until the mixture gets crumbly. Then add 1 egg, 1 yolk and a pinch of salt and mix it until well combined.
- Shape the cookies. Roll a small amount of cookies’ dough with your hands and shape it to a ball. Now you can decide if to flatten it a bit on top or if to shape the ball to a rope and then press it a bit on top, with your finger.
- Bake for about 15 minutes or until golden on top. Let the cookies to cool down on a baking rack.
Other Recipes yo may like
- Chocolate Crostata with Cherries Jam
- Prune Plum Gnocchi
- Lemon Tart
- Blueberry Pound Cake (Italian Plumcake)
