This traditional champurrada cookie from Guatamala can be bought in almost every bakery in the country. The first destination of the champurrada is usually a hot, milky and sweet cup of Guatamalan coffee. This cookie is made for dunking! The ingredient that gives the champurrada its specific taste is corn flour. Corn is one of the staples in Guatamala cooking and has been since the Mayas. Nibbling juicy sweet kernels right from the cob is not the most common way of eating corn here. Most corn kernels are dried and ground into flour. No meal can be eaten without a stack of steaming corn tortillas, and you will find corn used in bread, tamales and even a sweet drink –atol de elote. The corn flour gives this cookie a slightly gritty texture which makes for a nice extra crunch. Champurradas are nice and crispy and not overly sweet: perfect for dunking in a good cappuccino or a strong cup of tea in any country!
Champurrada cookie from Guatamala
For about 25 cookies
110 grams (1 stick) butter
90 grams(½ cup) sugar
1 egg and 1 egg yolk
225 grams (1½ cups) flour
100 grams (½ cup) corn flour
½ teaspoon baking powder
pinch of salt
20 grams (2 tbs) sesame seeds
Beat the butter with the sugar with an electrical mixer for about 5 mins. until light and creamy.
Beat in the egg and the egg yolk.
Add the flour, the corn flour, the baking powder and the salt.
Knead into a soft dough.
Roll out the dough to ¼ cm/ ⅛ inch between two pieces of cling film. Leave to firm up in the fridge for 10-15 mins.
Take from the fridge and cut out shapes with a cookie cutter. Bring the remaining dough together, roll out again, cut out cookies and repeat until all the dough is used.
Preheat the oven to 180°C/ 350°F. Place the cookies on a cookie sheet covered with baking paper. Sprinkle on the sesame seeds.
Bake the cookies in the middle of the oven for about 20 mins. until light brown and done. Leave to cool on the baking sheet.
Dunk the cookies in some nice hot coffee or tea!
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