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Jackass corn cookie from Jamaica

Posted by on 27 October, 2013
jackass corn jamaica klein

Jackass corn cookie from Jamaica

The name of this cookie alone was reason enough to give it a try. The jackass corn cookie is quite tough and apparently got its name because you look and sound exactly like a donkey chewing on its corn when eating it. Roll out the dough until it is nice and thin if you want to keep your teeth safe! Jackass corn is a poor man’s cookie with very simple ingredients. No butter is used in this very crunchy treat. It used to be sold by street vendors all over the island but has become less and less popular over the years. I read an interview with a schoolboy in the Jamaican online paper Jamaican Online Star in which he tells: “Mi taste di tuff biscuit already, it sell a shop. But mi nuh like it, it jus tuff so, it mek mi jawbone hurt mi.” But I quite like the Jackass corn cookie with its distinctive nutmeg taste.

jamaica jackass ingredients

simple ingredients

Jackass corn koekje uit Jamaica

for about 25 cookies

135 grams of flour
1/4 teaspoon of baking powder
135 grams of sugar
pinch of salt
75 grams of unsweetened desiccated coconut
1 teaspoon of grated nutmeg
about 60 milliliters of water





jackass nootmuskaat rasp

add nutmeg

In a bowl mix the the flour, the baking powder, the sugar, the salt and the coconut well.

Add the grated nutmeg.






jackass bal deeg

the dough should not be sticky

Add half the water and knead. Keep adding a little water and kneading until the dough comes together, but does not become sticky. Wrap in cling film and leave to rest for about 10 min.






jackass uitgerold

roll out the dough until nice and thin

Roll out the dough very thinly between 2 sheets of baking paper.


Preheat the oven to 190 °C/ 375 °F. Cut the dough into triangles. Cover a cookie sheet with baking paper and place the cookies on the sheet. They do not spread much. Bake the cookies for 10-12 min. in the middle of the oven until light brown. Leave them to cool on the cookie sheet for a few minutes and then place them on a rack to cool completely.


This post is also available in: Dutch

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