(No Ratings Yet)
Loading...These traditional Honduran ring-shaped cookies combine nutty pre-cooked corn flour with mild white cheese for a tender, lightly sweet treat. They are a beloved everyday snack in Honduras, typically enjoyed with a cup of coffee or hot chocolate at merienda time.
Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Servings24
Yield24 ring cookies
Nutrition Facts
Per serving (estimated)
- 110 kcalCalories
- 5 gFat
- 3 gSaturated Fat
- 14 gCarbs
- 1 gFiber
- 7 gSugar
- 3 gProtein
- 95 mgSodium
- 40 mgPotassium
- 60 mgCalcium
- 0.5 mgIron
- 0 mgVitamin C
- 150 mcgVitamin A
Ingredients
For the dough
- 2 cups pre-cooked white corn flour (masa harina)
- 1 cup grated quesillo or mild white cheese (such as mozzarella)
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup whole milk
- 1 tsp baking powder
- 1/2 tsp fine salt
For finishing
- 1 tbsp melted butter for brushing
- 2 tbsp granulated sugar for dusting
Directions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and 3/4 cup sugar with an electric mixer until pale and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each, then mix in the grated cheese and milk until evenly combined.
- In a separate bowl, whisk the corn flour, baking powder, and salt to combine, then gradually fold the dry mixture into the wet ingredients until a soft, slightly sticky dough forms.
- Scoop tablespoon-sized portions and roll between your palms into smooth balls about 1 inch in diameter.
- Place the balls on the prepared sheets about 2 inches apart and press your thumb gently into the center of each to form a classic ring shape with a well in the middle.
- Bake for 18 to 22 minutes, until the edges are just turning pale golden and the cookies feel set on top.
- Brush the warm cookies lightly with melted butter and dust with the remaining sugar, then let cool on the pan for 5 minutes before transferring to a wire rack.
Cook’s Notes
- Use a mild, meltable white cheese like quesillo or young mozzarella; aged cheeses will make the cookies greasy.
- Do not overbake – the cookies should remain pale with only the faintest gold on the ridges to keep their tender crumb.
- For a more aromatic Honduran touch, add 1/2 teaspoon of anise seeds or a pinch of cinnamon to the dry ingredients.
- Store in an airtight container at room temperature for up to 5 days; they soften slightly as they rest, which is traditional.
- If the dough feels too dry, add milk one teaspoon at a time; if too sticky, dust your hands with a little extra corn flour when shaping.
