You will always find large piles of boxes of these cheerful cookies in the shops in Surinam. A birthday or a party would not be a proper feast without the traditional Surinamese cornflour or gomma cookies. The cookies in the store can often be a bit old and dry, but when they are freshly baked these cookies really melt in your mouth. Because cornstarch is used instead of flour they are deliciously crumbly and brittle. Cornflour contains no gluten, the protein that holds pastry together, so they will never turn out chewy or tough. Gomma means starch in Suriname and the fine white corn starch was used to starch clothes in earlier days. Don’t be put of by the name and try these easy cookies for yourself, party or no party!
Corn starch cookie from Surinam
for ± 20 cookies
125 grams (1 stick + 1 tbs )soft butter
100 grams (½ cup) caster sugar
1 teaspoon vanilla extract
pinch of salt
250 grams (2 cups) corn starch
hundreds and thousands for garnish
Preheat the oven to 175°C / 350°F. Beat the butter with the sugar light and creamy in ± 5 min.
Beat in the egg, the vanilla and salt.
Add the cornstarch.
Quickly mix into a soft dough.
Form small balls (the size of a walnut) of the dough and place on a cookie sheet lined with baking sheet. Keep enough room between the cookies for them to spread. Press gently with a fork and decorate them with hundreds and thousands. Bake in the middle of the oven for 12-15 min. until done. They should stay nice and light. Let them cool on the baking sheet.
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