Cornflour cookies are wonderfully soft and airy and also gluten-free! You can make them quickly and with only a few ingredients. Easy, fast and economical – what more could you want from such a delicious cookie?
The structure of these cookies is probably different than you are used to. Since the cookies contain no flour or gluten, they will melt when you put them in your mouth. That's quite a special sensation if you've never tasted it.
The biscuits are often served in combination with a nice cup of tea. Cozy, on a weekday afternoon. Just don't make the mistake of dipping the cornstarch cookies in the tea… they will dissolve immediately!
Cornstarch cookies or gum cookies – which is right?
We call the cookies 'just' after the main ingredient: cornflour! In Suriname these cookies are also called 'gomma cookies'. Gomma means something like glue or starch in Sranan. They are so called because of the distinct structure. And that, of course, is due to the cornstarch. You can find these cookies in any Surinamese store. Usually — just like with this recipe — there are colored mice on it.
Note: do the cookies really need to be gluten-free? Make sure that the sprinkles you use do not contain gluten either. Or possibly omit them.
To make the cornflour cookies you also need butter, egg and sugar. We also give the cookies some extra flavor by adding vanilla sugar. Want to make cornflour cookies in a different taste? That is also possible! Then add some coconut, pineapple or almond essence to the dough. Because cornflour cookies have a very neutral taste, that's fine!
This recipe makes about 15 cornflour cookies.
- 225 gr cornflour
- 100 gr butter (unsalted – at room temperature)
- 100 g sugar
- 1 egg (medium)
- a bag of vanilla sugar or a few drops of vanilla essence
- sprinkles / sugar mice to decorate
Preparation of the cornstarch cookies
Take a large bowl and mix the egg with the butter, sugar and vanilla sugar until fluffy. Sift the cornflour over the bowl and mix everything into a smooth, slightly sticky dough. Does the dough stick to your hands too much? Then gently roll it in some extra cornstarch when you're going to use it.
Shape the dough into a smooth ball and cover with plastic wrap. Place the dough in the fridge for about half an hour to allow it to stiffen slightly. This allows the cookies to hold their shape better during baking.
Meanwhile, preheat the oven to 175 degrees and line a baking tray with baking paper.
Then take the dough out of the fridge and make balls the size of a walnut. Place them on the baking tray and flatten them slightly with your hands. Then take a fork and flatten the cookies even more. By first pressing the fork on the cookies from top to bottom and then from left to right, a nice diamond pattern is created on the cornstarch cookies.
Tip: Do not place the cookies too close together – they will spread a bit during baking!
Sprinkle the cookies with sprinkles (disco dip) and bake them for about 15 minutes. The cookies do not need to be coloured. After baking, let the cornstarch cookies cool on a wire rack. Serve them with a cup of tea – enjoy your meal!
Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
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