Ingredients for approximately 15 pieces

200 g of Mulino Marello fine corn flour for desserts

50 g organic corn starch

Half a sachet of natural yeast based on bicarbonate and cream of tartar

50 ml of corn oil

Approximately 150 ml of water

20 – 30 g of organic coconut sugar

1 teaspoon organic turmeric powder

Juice and zest of one untreated lemon

Procedure

Mix the cornstarch, turmeric, oil and coconut sugar into the water. Add all this to the flour mixed with the yeast and the lemon juice and zest. Mix everything. The dough must be moist and if necessary, add more water. With the help of a teaspoon, take some dough and place your biscuits on the baking tray. Cook in a hot oven at 180 degrees for about 15 minutes.

Tender biscuits with a delicately spicy scent, completely vegetal.

For breakfast or a snack, suitable for spreading with a sugar-free fruit compote or an almond cream.

Making biscuits is one of the things I always enjoy doing. I try to personalize them every time, obviously adapting them to the season and to my mood.

This time I chose corn as the basic ingredient, then turmeric and lemon to bring the energy of the last sun into these sweets.

The nostalgia of summer and long days of light makes itself felt... and so here is a little sweet cuddle to think back to the beautiful days of leisure, the scent of the sea or the forest.

These biscuits are soft thanks to the greater hydration compared to the more classic shortcrust pastry and can be easily cut in half and filled and then perhaps dipped in a turmeric golden milk, a cup of green tea with lemon or accompanied by the first freshly squeezed orange juice.

The lack of eggs or butter does not cause any harm, on the contrary, we gain a particularly digestible food, easier to preserve and less caloric.

I added a small amount of coconut sugar to the mixture to clearly perceive the spicy note of the turmeric and the flavor of the lemon zest. If your mouth is used to particularly sweet tastes, I advise you to increase the quantity, but in any case not to exceed 50 g.

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.