Corn and Maple cookies have a pleasing and slightly addictive crunch. The sweetness of corn and maple is complemented by the subtle toasted flavor of malt flour. The dough comes together in a snap and can be made well in advance of baking. Malt flour is made from barley that has been germinated and dried using a wood fire.
1.5 cups (330 ml) whole wheat pastry flour
1 cup (250ml) cornmeal
80 ml malt flour or malted barley flour
1 tsp (5ml) baking powder
0.5 tsp (2ml) baking soda
1 tsp (5ml) salt
1 cup (250 ml) unsalted butter, at room temperature
1 cup (250 ml) sugar
One third cup (80ml) maple syrup
1.5 tsp (7ml) vanilla extract
48 whole skin-on almonds
- Combine the whole-wheat flour, cornmeal, malt flour, baking powder, baking soda and salt in a small bowl.
- In a mixer, cream together the butter and sugar until soft and pale in colour. Add the maple syrup, vanilla and eggs, and mix on medium to combine.
- Slowly add the dry ingredients to the butter mixture and blend thoroughly.
- Wrap the dough in plastic wrap and chill for at least 45 minutes before baking
- Preheat oven to 350 degrees F
- Line two 12 x 18 inch (30 x 45 cm) baking sheets with parchment paper.
- Pinch off a piece of the chilled dough approximately 1 tbsp (15ml) in size and roll into a ball. Repeat with remaining dough.
- Place the balls on a baking sheet allowing for space to spread during baking, approximately 8 cookies per baking sheet. Bake in batches, allowing dough to chill between each batch. The colder the dough remains, the better the cookies will spread during baking. Gently press a whole almond in the top of each cookie.
- Bake in the preheated oven for 13 to 15 minutes or until they have begun to lightly caramelize around the edges.
- Cool on a rack
Makes about 48 corn and maple cookies