An easy, cornmeal guava cookie recipe with a tropical twist, that is either low gluten or gluten free. Can be prepared 1 week ahead if refrigerated in an airtight container.
C
Cubanita
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Ingredients
Serves: 12
150g manioc/cassava flour
45g cornmeal grits
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch teaspoon salt
85g brown sugar
55g unsalted butter
1 egg yolk
3/4 teaspoon coconut extract
2 tablespoons Guava jelly
Directions Preparation:10min › Cook:10min › Extra time:30min › Ready in:50min
Preheat oven to 180 degrees C.
Combine flour, cornmeal, ground cinnamon, nutmeg and salt in medium bowl.
Using a hand whisk, beat unsalted butter and brown sugar in large bowl until fluffy. Mix in egg yolk and coconut extract. Mix in dry ingredients.
Form dough into 2.5cm balls. Arrange on ungreased baking sheet, spacing 4cm apart.
Make depression in centre of each using thumb or handle of wooden spoon. Fill depressions with jelly.
Bake in the preheated oven until bottoms of cookies are brown, about 10 minutes. Cool on rack.
Flour
If manioc/cassava flour is not available, you can substitute with plain flour.