Lavender Blue Corn Cookes
baked goods, Snack
(57g) dark brown sugar
(57g) golden caster sugar
(250g) salted butter, room temperature
(105g) corn masa
I buy mine from
Cool Chile Company
(110g) plain white flour
mixture of fresh rosemary, lavender & thyme, picked and finely chopped
you choose the ratio of herbs
In a large mixing bowl cream together butter and sugars until creamy and smooth. Then add eggs and vanilla and stir.
Separately in a medium sized bowl mix together the blue corn, flour and baking powder.
Slowly pour flour mixture into your wet mixture, stirring until smooth and well combined. Add your herbs and mix once again until well dispersed.
Using a spoon scoop rounds onto a baking tray, lined with parchment paper – making sure not to crowd your trays as cookies will spread as they cook. Bake for 10-12 minutes at 160C/350F.
Let cool for a minute before gently transferring from the baking tray to a wire rack to cool fully.