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funchi cookies cookies of polenta and lemon biscotti di polenta

Funchi cookies – soft polenta and lemon cookies koekjes

door Linda Terrizzi

You must try funchi cookies! Delicious soft cookies with the taste of vanilla and lemon… and they are also made like this… what are you waiting for?

Polenta is called 'funchi' in the Antilles. We sometimes use white, sometimes yellow cornmeal and make a nice side dish for dinner. But funchi is really not only suitable for eating in the evening. For example, did you know that you can also bake delicious cookies with it?



These cookies with polenta (funchi) and lemon are soft and fluffy. The core remains nice and soft and you can smell the lemon scent throughout the house. You can count on these little cookies to please everyone!

Best? You really make them in no time… then another 15 minutes in the oven and they are ready! You can make about 40 funchi cookies from this recipe.

funchi cookies cookies of polenta and lemon biscotti di polenta

Ingredients:

  • 200 gr butter, unsalted
  • 300 gr maize flour of the brand Harina PAN *
  • 200 gr granulated sugar
  • 100 gr wheat flour
  • the grated zest + the juice of 1 lemon
  • 2 eggs
  • 1 tl baking powder
  • 1 packet of vanilla-flavored sugar
  • a pinch of salt

* We use Harina PAN branded corn meal because it is already steamed. So you can knead a dough well here. Other (mainly Italian) brands of corn meal are raw and are therefore not suitable for making the funchi cookies.

Preparation of funchi cookies:

First mix the dry ingredients – ie the cornmeal together with the sugar, wheat flour, baking powder, vanilla sugar and salt in a large bowl.



Then cut the butter into dice and squeeze it with your fingers through the flour mixture. You now get coarse crumbs. Grate the zest of the lemon and squeeze it. Then add the grated zest and juice to the mixture. Finally, also add the two eggs.

Knead the whole well into a sticky dough. The dough will always stick to your hands a bit, this is normal.

Then preheat the oven to 190 degrees and line two baking trays with parchment paper. Then roll balls of the dough, about the size of a walnut.

Place the balls with sufficient space on the baking sheets. The cookies are still spreading a little bit! Bake the funchi cookies for about 15 minutes until they are golden and cooked through. Finally let them cool on a wire rack. Enjoy your meal!



Tip: You can store the funchi biscuits in a tightly closed box or drum for about 5-7 days.


Also try…

Do you love pastries with corn flour? Then try this one cake of funchi and orange!

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