Today you will learn how to make Brazilian cornmeal cookies (Broa de Fubá) just like the ones from a neighborhood bakery. Now you can bake them whenever the craving hits and enjoy them fresh from the oven! There is nothing better than a warm broa with a fresh cup of coffee to end your afternoon or start your day, right? Let’s get to the recipe!
Ingredients for Brazilian Cornmeal Cookies:
- ¼ cup milk;
- 3 tablespoons margarine (or unsalted butter);
- 2 cups yellow cornmeal (fubá);
- 2 cups all-purpose flour;
- 2 large eggs;
- 1 tablespoon baking powder;
- Fennel seeds to taste;
- 1 ½ cups granulated sugar;
- 2 egg yolks (for egg wash).
How to make Brazilian Cornmeal Cookies:
- In a large bowl, combine all the dry ingredients (cornmeal, flour, sugar, baking powder, and fennel seeds) and mix well.
- Add the eggs and margarine, kneading until you get a coarse, crumbly dough.
- Gradually add the milk, mixing until you reach a smooth, homogeneous consistency.
- Using a tablespoon, scoop out portions of the dough (heaping tablespoons) and roll them into balls.
- Place the balls onto a baking sheet dusted with cornmeal.
- Repeat until all the dough is used.
- Leave space between each cookie, as they will spread and crack slightly while baking.
- Place the baking sheet in the refrigerator for 4 minutes to firm up the fat, which helps the cookies keep their shape.
- Remove from the fridge and brush the tops of the cookies with the beaten egg yolks.
- Bake in a preheated oven at 350°F (180°C) for about 40 minutes, or until the cookies are lightly golden.
- Remove from the oven and let them cool before serving.
- Enjoy!
Pro-tips:
You can elevate your cookies by adding a piece of guava paste (goiabada)! Before baking, gently press your thumb into the center of each dough ball and add a small piece of guava paste. It’s absolutely delicious!
Did you know?
Broa de fubá originated in Brazil around the 18th century, thanks to Portuguese and African influences that introduced cornmeal into various traditional dishes. The first historical record of “broas” dates back to 1733 in Vila Rica, present-day Ouro Preto, in the personal household records of Domingos de Souza Braga, where he noted purchasing “thirteen broas” (Source: Wikipedia).
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