CORN COOKIE

A crumbly ring with a golden color and a delicate aroma: in this biscuit the corn flour goes perfectly with butter and eggs from free-range hens. The corn flour gives this crumbly and light biscuit a surprising consistency, which enhances all the other few and simple ingredients, such as Italian butter and the Bourbon Vanilla aroma from Madagascar, without the addition of hydrogenated fats and artificial preservatives. Good with tea, coffee or simply with a glass of milk, it also goes well with a liqueur such as Ratafià or a light Passito.