Chill. Slice. And Bake. Easy peasy.
With a scent of orange zest. Hmmm!!!
Even though these shortbread cookies are made with cornmeal, they are still crumbly, buttery and delicious. I would recommend dipping them in chocolate ganache, if you have! The orange will surely perfect match the chocolate.
Credits to Natvia!
This post is linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Kim at Love Live Life by Kim.
170g (1 1/2 stick) unsalted butter
100g (1/2 cup) Natvia
1 tsp vanilla
zest of 1 orange
130g (1 cup) all purpose flour
110g (3/4 cup) cornmeal
How to make cornmeal shortbread:
- In a large mixing bowl, beat butter, Natvia, vanilla and orange zest until creamy and smooth.
- Add flour, cornmeal and mix until batter comes together. Wrap cookie dough in plastic wrap, forming a log, and chill for at least 20 minutes in the fridge.
- Preheat oven to 180C. Line a baking sheet with parchment paper. Take out the cookie log from fridge, slice into 1 inch cookie and place on baking sheet.
- Bake for 20 minutes, or until slightly golden brown on the edges. Let cool completely on wire rack.
With all my love <3