Cuban guava cornmeal cookies

Cuban guava cornmeal cookies


2 people made this

About this recipe: 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.

Cubanita Bedfordshire, England, UK

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

Prep:10min  ›  Cook:10min  ›  Extra time:30min  ›  Ready in:50min 

  1. Preheat oven to 180 C / Gas 6.
  2. Combine flour, cornmeal, ground cinnamon, nutmeg and salt in medium bowl.
  3. 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.
  4. Form dough into 2.5cm balls. Arrange on ungreased baking sheet, spacing 4cm apart.
  5. Make depression in centre of each using thumb or handle of wooden spoon. Fill depressions with jelly.
  6. Bake in the preheated oven until bottoms of cookies are brown, about 10 minutes. Cool on rack.


If manioc/cassava flour is not available, you can substitute with plain flour.

See it on my blog

Margarita's Cuban cuisine

Recently viewed

Reviews (0)

Write a review

Click on stars to rate