Ingredients
Cookies
- 175 grams (6.15 ounces) corn flour
- 65 grams (2.30 ounces) butter
- 100 grams (3.55 ounces) condensed milk
- 1 tablespoon (12 grams) sugar
- 1 egg yolk
- 30 grams (1.05 ounces) black sesame seeds and dried cranberries
Equipment
- Mixing Bowl
Use a large mixing bowl to combine your ingredients easily and avoid any spills.
- Whisk
A good whisk will help you blend the butter, egg yolk, and sugar smoothly.
- Sifter
Sifting the corn flour will make your cookies light and airy.
- Baking Sheet
Cover it with parchment paper to prevent sticking and make cleanup a breeze.
- Fork
Pressing the dough balls with a fork adds a charming texture to your cookies.
- Oven
Preheat your oven to 180°C (356°F) for perfect baking results.
- Cooling Rack
Allows the cookies to cool evenly and maintain their shape.
Instructions
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Step 8
Servings
Variations
Faq
- Can I use regular flour instead of corn flour?
Regular flour can be used, but it will no longer be gluten-free, and the texture will differ slightly.
- How do I know when the cookies are done?
The cookies should be lightly golden on the edges and still somewhat soft in the center when you take them out of the oven.
- Can I add different mix-ins?
Absolutely! Feel free to experiment with nuts, chocolate chips, or even citrus zest for a unique twist.
- How should I store these cookies?
Store them in an airtight container at room temperature for up to a week, or freeze for longer shelf life.
- Why did my cookies spread too much?
Make sure your butter isn't too warm, and consider chilling the dough slightly before baking to help maintain their shape.
- Can I double the recipe?
Yes, you can double (or even triple) the recipe, just make sure to mix thoroughly and adjust your baking sheet space as needed.