"Pumpkin" corn flour cookies - a shortbread dough made half of corn flour and half of wheat flour, shaped into tiny pumpkins: a ball is flattened and then divided into segments with a skewer. Here it's styled for Halloween, but you can use any shape or cutter you like. Bake them at home - you'll love them!
"Pumpkin" Corn Flour Cookies
Shortbread cookies made with corn and wheat flour, shaped like little pumpkins with a clove stem. Themed Halloween baking.
Ingredients
Method
- In a deep bowl, combine the sugar, corn flour, salt, and baking soda, and mix.
- Add the melted, cooled butter and mix again.
- Add the wheat flour in parts and knead the dough by hand. Shape it into a ball, wrap in plastic, and chill in the fridge for 1 hour.
- Take out the chilled dough, pinch off pieces, roll into balls and flatten slightly. Use a skewer to divide each into segments, shaping a pumpkin.
- You can also do it the other way around: roll the ball in decorating sprinkles first, then shape the pumpkin.
- Bake in an oven preheated to 190-200°C for 15-20 minutes.
- Let the cookies cool. Enjoy!
Notes
Instead of pumpkins, you can use any cookie shape or cutter you like.
Tips
- An hour in the fridge is essential: corn flour dough becomes easy to work with and won't crumble while you shape it.
- Sprinkles: you can roll the ball in sprinkles first and then shape the pumpkin - that way they cling nicely to the sides.
- The shape doesn't have to be a pumpkin - any cookie cutter will work.
- Score the segments fairly deep with the skewer: the dough spreads a little during baking and shallow lines will close up.
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