When my girlfriend returned from Guatemala on New Year’s Day she brought with her some tasty local treats that her family sent to me. If you asked my taste buds they would tell you that the gift is a reminder that I really need to go to Guatemala as soon as possible.
Being a student it takes some time to save enough to go on a trip to another country. If you asked my taste buds what they think of this they would tell you that it is sour news or a bitter truth. While I save up for a visit down south I’ll have to distract my appetite for new foods by trying to recreate those treats.
Today I decided to tackle champurradas. A champurrada is a cookie that is known for being a great addition to a cup of coffee. If you dunk it in your favourite coffee, the centre will melt in your mouth but the outside will still remain a bit crispy.
I found this recipe for champurradas and tweaked it just a little. I didn’t use a third egg to brush the tops, left out the sesame seeds and added one tablespoon of ground flax (because it is one of those tasty healthy foods).
They turned out to be quite yummy. Only problem was that I made them too small. I’ll note that for the next time. I want to describe to you how tasty they are but I keep getting distracted by the thought of eating another one.
My taste buds are certainly satisfied but I am not. My taste buds are happy with some Guatemalan food but I still want to go and see the architecture, the volcanoes and the vibrant culture. I want to meet my girlfriend’s wonderful family who gave me my first champurrada.
In case you want to taste this delicious recipe you can either come over for a visit or just follow my version of the recipe. You can also try theirs, I won’t complain.
• 2 cups flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 10 tablespoons unsalted butter, room temperature
• A pinch of salt
• 1 tablespoon ground flax
• 2 eggs, room temperature, plus one for brushing the tops of the cookies
• 3 teaspoons vanilla extract
• 4 tablespoons sesame seeds- or enough to sprinkle on the cookies
1. Preheat the oven at 350.
2. In an electric stand mixer with a paddle attachment, add the flour, sugar, baking powder, ground flax and salt. Stir to combine.
3. Add the butter, eggs, and vanilla extract. Beat on medium until all the ingredients are combined and dough is formed.
4. Roll into balls of dough on a greased baking sheet. Press the tops of the balls with fingers to make a flat surface. Give each cookie about 2 inches to spread out.
5. Bake for 20 minutes or until the cookies are golden brown.
6. Allow to cool completely.
7. Enjoy! (My favourite step)