Ingredients
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70 g Corn flour yellow
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50 g Almond flour
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30 g Corn starch
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70 g Gheeroom temperature
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1 Vanilla pod
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40 g Sugar white
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30 g Mayonnaiseor 2 egg yolks
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1 pinch Salt
Directions
These are exceptionally tender, crumbly, golden shortbread cookies. This is my own gluten-free version of a classic cookie my mom used to make with mayonnaise—it was my favorite growing up. If you prefer, you can substitute the mayonnaise with egg yolks, but it’s the mayo that gives the cookies their unique flavor.
The cookies can be made vanilla-flavored (as in this recipe), or with orange or lemon zest for a citrus variation.
To achieve a beautiful golden color, the recipe includes yellow corn flour.
They’re absolutely delicious!
Bon appétit!
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Steps
1
Done
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In a small bowl, cream the room-temperature ghee with sugar using a spoon. |
2
Done
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Preheat the oven to 180°C (356°F). |
3
Done
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You can shape the cookies simply by hand—rolling into a ball and flattening into a disc—or roll out the dough and cut it into shapes. |