Surinamese cornflour biscuits / gomma biscuits ⋆ SOULFOOD.nl • recipe

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Gluten-free cookies that are easy, quick and cheap to make. Sounds good right? These cornflour cookies have it all! You make the dough in a few minutes and after fifteen minutes in the oven they are ready.

In Surinamese cornflour cookies are also called 'gomma cookies'. Gomma means glue and refers to the special structure of the cookies. They do not contain gluten and therefore fall apart if you put them in your mouth. They sort of dissolve, which can be quite a crazy experience if you've never eaten them before.

Serve these tasty Surinamese cornflour cookies with a cup of tea or coffee. But beware: never soak the biscuits in the tea! Then the same thing happens again... they dissolve immediately.

With this recipe you make about 15 cornflour cookies. Do you want more? Then you can easily double the recipe. The biscuits will keep for at least a week in a sealed box or drum – as long as no moisture is added.

cornflour biscuits cornflour biscuits Gomma Surinamese recipe gluten free

To decorate the cookies we use sugar mice or sprinkles. If you or someone you know really needs to eat gluten-free, you should make sure that the sprinkles are also gluten-free.

This recipe makes 12-15 cornstarch cookies. Do you want more? Then double the recipe.

Ingredients:

220 gr cornflour
100 gr butter, unsalted and at room temperature
100 gr granulated sugar
1 egg (M))
a bag of vanilla sugar
sprinkles / sugar mice to decorate

Preparation of the cornflour cookies

Mix the butter with the egg, sugar and vanilla sugar in a large bowl. Beat it with a whisk until fluffy. Then sieve the cornstarch over the bowl and mix all the ingredients into a smooth, slightly sticky dough.

If the dough is too sticky, you can roll it in some extra cornflour during processing.

Shape the dough into a ball and then cover with plastic wrap. Put the dough in the fridge for about half an hour so that it can stiffen up a bit. By cooling the dough now, they keep 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. Then place the balls 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 biscuits from top to bottom and then from left to right, a nice diamond pattern is created on the cornflour biscuits.

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!