Guinean Cookies - Snacs
|Preparation time :||1 hr|
|Cooking time :||1 hr 30|
|Location :||Whole Guinea|
|Cooking method :||Hobs / Fire|
You will not find any big familial event in Guinea without theses cookies called «gateaux secs” in French! In fact, they are African biscuits served at any big celebrations like baptisms (Naming ceremonies) or weddings. What’s good about this recipe is that you can make them in advance because well preserved; they are eatable during 2-3 weeks.
Ingredients (For 20 - 30 personnes)
1 kg Wheat flour
250 gr of suggar
200 gr of margarine or butter (in Guinea we use the margarine)
10 tablespoon of pineapple juice or gloria canned Milk
4 bags of baking powder or 42gr of baker's yeast
2 pinch of salt
1 litre of frying oil
In a bowl, sift together the flour, the sugar, the yeast and a pinch of salt.
Add the softened butter and mix it well with fingers.
Beat in the eggs and stir into the mixture.
Gradually add the pineapple juice until thoroughly blended.
Once the batter well mixed and homogenous, form a ball and reserve it for a small hour.
Spread the batter with a pastry roller over a clean and dry plan or on a large wooden board.
With a knife, cut the pastry into small forms (squares, rectangles, rounds, cubes etc… the choice is yours)
To make the cookies, heat the oil in a traditional deep fryer.
Once very hot, dip- in the small pieces carefully.
Fry in few at the time and stirring time to time until golden-browned.
Drain on a paper towel to absorb the fat.
Tips and Tricks
- I rather use pineapple juice instead of milk like most of people. It makes the lighter cookies.
- Please pay attention that the smaller they are they will cook quicker.
- You can preserve them in a metallic box.