Buttery and sweet with the delicate taste of maize, these cookies are very simple and comforting. The addition of maize grits give them a little extra texture and bite. They are a gorgeous golden yellow colour, with caramelised darker edges. I blend our strong white bread flour with our maize flour and our maize grits to get the perfect combination for a chewy-in-the-middle but crunchy-around-the-edges kind of cookie. Enjoy with a cup of tea or a glass of milk.
Makes 16 large cookies
Beat the butter and sugars with an electric hand whisk until combined. Add the egg and maple syrup, and beat for eight minutes until creamy and light. Add the flours and maize grits, followed by the baking powder, baking soda and sea salt flakes and combine quickly.
Line a baking tray with baking parchment.Take a tablespoon of dough and roll into balls with your hands, then flatten the tops slightly. Cover and place them in the fridge to chill for at least an hour minimum. Your dough will keep for up to several days in the fridge, so you can make it in advance and it won’t hurt it to chill for longer.
Preheat your oven to 180ºC. Place the cookies approximately 10cm apart on baking trays lined with baking parchment (I bake six to a large baking tray – you may need to bake them in batches). Bake them for 15-17 minutes in the oven until golden yellow with darker edges. Leave them to cool on the tray, and store in an airtight container for up to five days once cooled.