Cucas – Colombian cookies
Leydi Carolina, who studied and worked at Icosagen a few years ago, taught me how to make Colombian cookies. I slightly adapted this recipe. I added powdered cloves and cinnamon as flavorings, rather than boiling them in water and turning them into a paste as suggested in some recipes. I used brown cane sugar, which makes the cookies may be lighter, but I found that they are made in all kinds of shades. It may be worth using either brown sugar or dark muscavado sugar. The cookies came with an exotic flavor bouquet, which might slightly remind Estonians of gingerbread. Grated lemon and orange peel also added flavor. Carolina said that the cookies must be crispy on the outside and soft on the inside. If you make them a little thicker, that results in cookies like should be.
Preparation time: About 1 hour including baking
Level: Easy
Quantity: About 50 cookies
Ingredients:
500 g wheat flour
135 g of butter
250 g of brown cane sugar
2 ground cloves
0.5 teaspoon ground cinnamon
2 eggs
0.5 teaspoon of baking powder
1 tablespoon of cinnamon
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
Preparation:
- Grate the peel of one lemon and one orange with a fine grater.
- Mix flour, baking powder, egg, butter, sugar, ground cloves and cinnamon.
- Add lemon and orange peel and mix the dough until smooth.
- Sprinkle flour on the work surface and roll the dough into a disc about 5-6 mm thick.
- Cut circles of about 10 cm in size from the dough and place them on a baking sheet covered with baking paper.
- Bake for 10 minutes at 170 degrees C. After baking, put the cookies on a wire rack to cool and store them in an airtight container
Ready!!
