I still had some cornflour left over from my champurrada cookie from Guatamala and was looking for a cookie to use it up with. I am glad I found this traditional Kyekyire paano cookie from Ivory Coast. I like the look and taste of this elegant little crunchy dome with its subtle lemon and nutmeg aromas. Since the Spaniards shipped the first corn to Africa around 1500 the plant has become one of the largest staple crops in West Africa. It is used in many dishes, but is most popular as fufu – a finely pounded mash that is eaten to accompany stews and other dishes. Be careful when you are baking this cookie. Both times I was roasting the corn flour, the fire alarm went off even though I could not see any smoke at all!
Kyekyire paano cookie from Ivory Coast
For about 15 cookies
100 grams (¾ cup) cornflour
60 grams (½ cup) sugar
70 grams (½ stick + 1 tablespoon) unsalted butter (room temperature)
100 grams (1 scant cup) flour
pinch of salt
¼ teaspoon nutmeg
grated rind of ½ (unwaxed) organic lemon
Preheat the oven to 180°C / 350°F. Spread out the corn flour over a baking sheet and roast in the middle of the oven for about 20 mins. Stir to mix regularly for the corn to roast evenly.
With an electric mixer beat the sugar with the butter for about 5 mins. until light and creamy.
Beat in the egg.
Mix the cornflour with the flour, the salt, the nutmeg and the lemon rind.
Add to the butter mixture and knead into a soft dough.
Roll little balls of the dough and place them on a cookie sheet covered with baking paper. Leave some space between the dough so the cookies can spread. Bake in the middle of the oven for 15-20 mins. or until the cookies are lightly browned.
This post is also available in: Dutch