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