Meliga Pastries

Meliga pastries are traditional Piedmontese cookies made with corn flour. They are crispy and fragrant, perfect for dunking in milk or tea, or to pair with a glass of Moscato d’Asti. Here is the recipe for you:

Ingredients

• 100 g of corn flour (fioretto type)
• 100 g of 00 flour
• 100 g of soft butter
• 100 g of sugar
• 1 large egg
• The grated zest of one lemon
• 1 pinch of salt
• 1 teaspoon of baking powder

Preparation

1. In a bowl, mix the sifted flours with the baking powder and pinch of salt.
2. In another bowl, cream the soft butter with the sugar until light and fluffy.
3. Add the egg and the grated lemon zest to the butter and sugar mixture, and mix well to incorporate.
4. Gradually add the flour mixture, working the dough until it becomes smooth.
5. Form a dough ball, wrap it in clear film, and let it rest in the refrigerator for at least 30 minutes.
6. Preheat the oven to 180°C.
7. Roll out the dough on a lightly floured surface to about half a centimeter thick.
8. With a cookie cutter or a pastry wheel, cut out the cookies in the desired shape.
9. Arrange the cookies on a baking tray lined with parchment paper and bake in the oven for about 10-15 minutes, or until golden.
10. Let the meliga pastries cool on a rack before serving.

Did You Know?

These cookies have ancient origins and were traditionally prepared on farms with local products, using corn flour, a very common ingredient in the Piedmontese countryside. Meliga pastries were considered a simple yet flavorful treat that celebrated the genuine tastes of the land.