For the alphabet D, I take you to one of the countries in the Carribean Islands. Dominican Republic is one of the countries in the island of Hispaniola. Its capital city is Santo Domingo which is the largest city in the Carribean region. Christopher Columbus landed here and this is the first permanent European settlements in Americas. After three centuries of Spanish rule, Dominican republic got their freedom during 1821. The cuisine of this country is greatly influenced by the Spanish and African cuisine. There are also similar dishes among neighbouring islands such as Cuba and Puerto Rico. After yesterdays slightly technical cookies, I wanted to make an authentic but easy cookie today. While I was browsing, I found these rustic cocont cookies which are similar to the coconut biscuits we get here. These coconut cookies are very famous in Dominican Republic and you get it in every corner store there.
And as always, the recipe had two eggs and I had to convert it into an eggless recipe. Due to some former experience in working with a similar recpe, I added some extra flour to substitute the volume provided by the eggs. But still the first batch of cookies spread out into flat discs. The taste was amazing but I was not at all satisfied with the look. So I added extra flour and when the second batch went inside the oven I was praying so much. And to my relief, the second batch did not spread much and the cookies turned out so nice. These cookies are baked on low temperature for a long time so that they come out crispy. it took nearly 30 minutes for a batch of cookies to get that brown shade on top. I loved the crunch of these cookies. Once you bite into the crunchy layer, you will then go to the softer interior. With a slight hint of cinnamon and coconut, the cookies were absolutely delicious. So many times I have seen people saying that baking eggless is easy. But in my view, you need to understand the roll of egg in the recipe so that you use the correct ingredient to substitute the eggs. After baking the cookies today, I felt so happy. I learnt one more tip about eggless baking today.
Recipe Source: Aunt Clara’s Kitchen
Makes 28 cookies
Flour-2 1/2 cups
Baking Soda-1/2 tsp
Brown Sugar-1 cup
Grated Coconut-1 1/4 cups
Preheat oven to 150°C.
In a bowl cream together butter and sugar.
Add the milk and mix well.
Now add coconut and mix well.
Add flour, salt, baking soda and cinnamon and mix to form a sticky dough.
With the help of two spoons, place small portions of dough in a greased tray leaving 2″ apart.
Bake for 30-35 minutes or until nicely browned.
Cool on wire rack and store in airtight jar.
- Flour-2 1/2 cups
- Salt-1/4 tsp
- Cinnamon-1/2 tsp
- Baking Soda-1/2 tsp
- Brown Sugar-1 cup
- Butter-1/3 cup
- Milk-1/2 cup
- Grated Coconut-1 1/4 cups
- Preheat oven to 150°C.
- In a bowl cream together butter and sugar.
- Add the milk and mix well.
- Now add coconut and mix well.
- Add flour, salt, baking soda and cinnamon and mix to form a sticky dough.
- With the help of two spoons, place small portions of dough in a greased tray leaving 2" apart.
- Bake for 30-35 minutes or until nicely browned.
- Cool on wire rack and store in airtight jar.
- Serve with coffee.