Orange & Mint Cornmeal Cookies — A Delightfully Aromatic Twist

Here’s a fresh take on my cookies from a couple of weeks ago, now infused with the vibrant flavors of orange zest and crushed dried mint. Adding fine cornmeal gives these biscuits a unique, pleasantly sandy texture that melts in your mouth. Perfect with a warm cup of tea!

🕒 Prep & Baking Time

Prep Time: 15 minutes
Chill Time: 30–40 minutes
Bake Time: 15 minutes
Yield: Approx. 20–25 cookies

📝 Ingredients

115 g unsalted butter (82% fat), softened
50 g powdered sugar
Zest of 1 small organic orange
2 teaspoons dried mint, crushed finely
80 g all-purpose flour (type BL55)
20 g cornstarch
50 g fine cornmeal (NOT coarse polenta or gritty cornmeal!)

🔪 Instructions

Cream Butter & Flavors:
- In a stand mixer or food processor, beat the butter until soft and creamy.
- Add powdered sugar, orange zest, and crushed mint. Mix on medium speed for 4 minutes until you get a smooth, fluffy cream.
Add Dry Ingredients:
- Transfer the butter cream to a bowl.
- Add the flours and cornmeal mixture. Using a fork, gently fold and press the flour into the butter cream. The dough will be crumbly and sandy — this is exactly what you want for a delicate texture.
Form & Chill the Dough:
- Turn the dough out onto a clean surface. Press and fold it gently with your hands, shaping it into a rough log about 4 cm in diameter. Don’t worry if the dough looks crumbly — this will give your cookies a perfect sandy bite.
- Wrap the dough log tightly in plastic wrap or place it in a plastic bag and smooth it out so it forms a nice round cylinder without cracks. Chill in the fridge for 30–40 minutes until firm.
Slice & Bake:
- Remove the dough from the fridge and unwrap carefully. Using a thin-bladed knife, cut 1 cm thick slices. If edges crack, gently press them back together — no worries!
- Place the slices on a parchment-lined baking tray spaced apart.
- Bake at 175°C for 15 minutes. The cookies won’t brown much on top but will be lightly golden on the bottom. Resist the urge to overbake to keep them tender and crumbly.
Cool & Serve:
- Let the cookies cool completely on a wire rack before serving. This final step allows the texture to set to that delightful sandy, melt-in-the-mouth finish.

💡 Tips & Notes

Use fine cornmeal labeled “malai fin” or finely ground cornmeal for best results — coarse types will ruin the texture.
You can adjust the mint quantity slightly according to your taste — fresh mint powder can also be used if available.
Store cookies in an airtight container; they keep well for several days.
Pair these cookies with herbal or green tea to highlight the fresh citrus and mint notes.

🧾 Final Thoughts

These Orange & Mint Cornmeal Cookies are a beautifully aromatic and texturally unique treat that’s both elegant and comforting. The subtle citrus brightness and cool mint complement the delicate sandy crumb perfectly, making them a great accompaniment to any teatime. A bit more delicate to handle, but the satisfying crumb and fragrant aroma make every bite worthwhile.