🍋 Crispy Harina PAN (Cornmeal) Lemon Cookies

Golden at the edges, soft in the center, with the nostalgic aroma of lemon and toasted corn .

These cookies transform humble pre-cooked corn flour into something wonderfully addictive.

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📝 Ingredients (makes 10–12 cookies)

• 130 g pre-cooked corn flour (Harina P.A.N.)

• 100 g sugar

• Zest of 1 lemon

• 100 ml mild extra virgin olive oil

• 1 egg (≈ 50 g)

• 1 tbsp vanilla extract (15 ml)

• 1 tsp baking powder (5 g)

• 1 pinch salt

• Extra sugar for sprinkling

🍳 Instructions

1. Whisk the airy base

• In a bowl, whisk the egg, sugar, and lemon zest until pale and lightly foamy.

• This helps create a lighter texture despite the dense corn flour.

2. Add oil and vanilla

• Pour in the olive oil and vanilla extract.

• Whisk until smooth and glossy.

3. Add the dry ingredients

• Add the Harina PAN, baking powder, and salt.

• Mix until a soft dough forms.

• The dough will feel slightly oily at first but firms up as it rests.

4. Chill the dough

• Cover and refrigerate for 20 minutes.

• This allows the corn flour to hydrate and makes shaping easier.

5. Shape and sugar coat

• Form small balls and place them on a parchment-lined baking tray.

• Flatten slightly with your fingers or the bottom of a glass.

• Sprinkle sugar generously over the tops before baking.

6. Bake

• Bake at 170 °C for 12 minutes, until the edges are lightly golden but the center still looks slightly soft.

• Let cool on the tray for 5 minutes before moving, they crisp up gently as they cool while keeping a tender center.

🌿 Kuisit Tip

Resting the dough is essential when baking with pre-cooked corn flour. It absorbs moisture slowly, and this short refrigeration time gives the cookies a better texture and prevents cracking. The sugar on top creates a delicate crust that contrasts beautifully with the soft center.