Corn Crisps

These easy, one-bowl cookies are crispy, crunchy, and light, with a delicately sweet corn flavor. The finely ground corn flour makes them just a little bit chewy. One of my taste testers was astounded when I told him that they are gluten-free. From my new book, Ancient Heritage Cookies.

Corn Crisps

Chilling Time: Overnight

Makes about 30 cookies

2/3 cup whole grain corn flour (77 grams)

1/3 cup almond flour (38 grams)

2 tablespoons cornstarch (16 grams)

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup granulated sugar (100 grams)

8 tablespoons (1 stick) unsalted butter, cold, cut into 1/4-inch cubes (226 grams)

1 teaspoon pure vanilla extract

In a medium bowl, whisk together flours, cornstarch, baking soda, and salt. Whisk in sugar. Drop butter onto flour mixture. With a pastry cutter, cut in butter until dough resembles coarse meal. Using a fork, mix in vanilla, combining thoroughly. Gather together, cover, and chill dough overnight.

Preheat oven to 350°F/180°C/Gas Mark 4. Line cookies sheets with parchment paper.

Using a small cookie scoop, such as #100, form 1 3/4 teaspoons of dough into 3/4-inch balls. Place on prepared sheets, spacing about 2 1/2 inches apart. Don’t crowd the cookies as they will spread considerably while baking. Bake for 10 to 12 minutes, until edges are golden. Cool for 2 minutes on cookie sheet. Transfer cookies, still on parchment, to wire racks to cool completely.

Store cookies in an airtight container, at room temperature, for up to 5 days.