Maize Cookies with Tomato-Egg Jam

1.Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2.In a medium bowl, whisk together the maize flour, all-purpose flour, baking powder, and salt. Set aside.

3.In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

4.Add the egg and vanilla extract to the butter-sugar mixture, mixing until well combined.

5.Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until a soft dough forms.

6.Using a tablespoon, scoop out portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

7.Flatten each ball slightly with the back of a fork or your palm to form cookies.

8.Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

9.While the cookies are cooling, prepare the tomato-egg jam. In a saucepan, combine the chopped tomatoes, sugar, lemon juice, and salt. Cook over medium heat, stirring occasionally, until the mixture thickens, about 10-15 minutes.

10.Once thickened, crack the egg into the tomato mixture and stir continuously until the egg is fully cooked and the jam is smooth, about 3-5 minutes. Remove from heat and let it cool slightly.

11.Serve the maize cookies warm or at room temperature, topped with a generous spoonful of the tomato-egg jam.