Rosquilla cookies

These cookies are a treat that goes by two names in our house: Rosquillas and No They're Not. To me these soft, sweet, corn-based snacks are the closest thing I've eaten to any Central American dessert, and so I call them what I think they should be. To my wife Leslie, who lived in Honduras for more than a decade, "If your teeth are intact, they're not Rosquillas." Authentic or not, this recipe yields treats that are a cross between corn tortillas and sugar cookies. The use of tapioca starch in the Corona Flour Blend is the reason they are soft; their unique Central American flavor comes from nixtamalized corn flour, available in Mexican markets. For a unique color, use blue corn meal.


Yield: 15, One-and-one-half ounce cookies
Time to make: 20 minutes prep. 35 minutes oven dwell.
Tools needed: Mixer with bowl. Two additional medium bowls. Spoon or whisk. Measuring cups and spoons and/or kitchen scale. Sheet pan and parchment or non-stick cookie sheet. Cooling rack.


3/4 cup (110 grams) nixtamalized corn flour
150 Ml warm water
1/2 cup plus 1 Tablespoon (80 grams) "Corona" flour blend (see below)
1/2 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup (160 grams) granulated sugar
1 large egg (optional)
2 teaspoons orange zest

Corona Blend Ingredients

1 cup brown rice flour
1/2 cup tapioca starch
1/2 cup oat flour
1/4 cup steel-cut oats
1/4 cut coarse buckwheat meal

To Make:

Place all ingredients in a large, zip-lock bag. Seal bag firmly and swirl, shake, toss and turn until all ingredients are thoroughly blended. Allow dust to settle before opening bag.


1) Heat oven to 375. Line a sheet pan with bakers parchment. In a medium bowl, mix the cornflour and water with a fork until a springy dough forms. Set aside. In another medium bowl, mix "Corona"  flour blend,  the xanthan gum, the baking powder and the salt. Stir or whisk until thoroughly blended.

2) In the mixer bowl or a separate medium bowl, cream the butter and sugar together until fluffy and pale. Add the egg, if using, and mix until integrated. Add the orange zest and mix until integrated. Add the corn dough and mix until incorporated. Add the flour mix, stirring until completely incorporated.

3) Using a small ice cream scoop or oiled hands, make 2-Tablespoon-size balls and space them evenly on the cookie sheet. If not using eggs, the cookies will spread, so allow at least 2 inches around each ball. If using egg, press the cookies down, using the bottom of a lightly oiled or dusted tumbler or cup, to discs, each about 1/2 inch thick.

4) Bake on a middle rack until cookies have have changed color to a golden tan and are just becoming darker at the edges - 10-20 minutes for cookies without egg, 30 - 40 minutes for cookies with egg. Remove from oven and  allow to cool about 5 minutes before removing to a cooling rack, and eating!