Nicaraguan rosquillas
Shortbread cookies made using corn masa? These crumbly little Nicaraguan rosquillas are seriously addictive!
  1. Cream the butter and caster sugar for a few minutes until light and fluffy. Gradually beat in the milk and vanilla, then stir in the masa harina and salt until a dough forms. It may seem a little wet, but keep stirring or just let it sit for a few minutes so the masa harina has time to absorb the moisture.
  2. Preheat the oven to 180°C.
  3. Line a baking tray with baking paper.
  4. Divide the dough into 20 pieces, or use a heaped tablespoon to portion it up. Roll each piece of dough into a ball and arrange them onto the lined baking tray, leaving an inch between them.
  5. Take a glass or something with a flat bottom and press it gently on each ball of dough, flattening them to 1 centimetre thickness. Don’t worry if they crack and split on the sides. Use your finger and press an indent in the centre of each flattened round of dough, then press more indents around the perimeter to form ‘petals.’
  6. Drop a small amount of chopped brown sugar onto the centre of each cookie, then bake them for 20-25 minutes, or until golden on the edges.
  7. Cool completely on the tray before storing in a sealed container.
Recipe Notes

Masa harina may seem to have a fine texture, but it’s still a little coarse for rosquillas. What I did was use my spice grinder to make it even finer, almost like regular wheat flour.

Brown loaf sugar is basically a solid block of unrefined cane sugar that’s grated or chopped when needed. I used white jaggery for mine.