Cuban guava cornmeal cookies
50 min
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.
2 people made this
Ingredients
Serves: 12
- 150g manioc/cassava flour
- 45g cornmeal grits
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 85g brown sugar
- 55g unsalted butter
- 2 tablespoons Goya® Guava jelly
- 1 egg yolk
- 3/4 teaspoon coconut extract
Method
Prep:10min ›
Cook:10min ›
Extra time:30min ›
Ready in:50min
- Preheat oven to 180 C / Gas 6.
- 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.
Tip
If manioc/cassava flour is not available, you can substitute with plain flour.
