Paste di meliga are a traditional cookie from Piemonte. Meliga, in fact, is an ancient corn flour from the region, which in dialect is called melia, or meira, from which these cookies take their name. The ingredients are simple: corn flour, butter, sugar, vanilla, and lemon zest. This version, a little softer and without butter, is a little lighter. Because of the addition of lemon juice, it’s tarter and lemony.
Lemon Corn Cookies (Paste di meliga) [Vegan]
- 180 gr. (6.3 oz. ) all-purpose flour
- 120 gr. (4.2 oz. ) cornmeal
- 75 gr. (2.6 oz.) sugar
- 1/4 teaspoon vanilla baking powder
- 1 generous pinch of salt
- 2.9 fl. oz. (85 ml.) sunflower oil
- 1/2 teaspoon vanilla extract
- Zest of 1 big lemon (or 2 small ones)
- 1 tablespoon (10 ml.) freshly squeezed lime juice
- 2 1/2 tablespoons (35 ml.) vegan buttermilk (or unsweetened almond milk)
- Mix all the dry ingredients, including the lemon zest.
- Add the oil, the vegan buttermilk, and the juice, then mix.
- The dough should be crumbly and only stick together when pressed into a patty.
- Form ten patties, then press them with a fork to give them a nice and rustic look.
- Bake for 10-12 minutes at 425°F.
- If you want them sweeter, dust them with powdered sugar after they have cooled down.