Jackass Corn Biscuits | Jamaican Coconut Biscuits with step by step pictures

These biscuits were made for the A-Z baking marathon we did last April. I could not finish the series due to some personal reasons.So here is it now for another baking edition!

Every December, a few of us get together and do a baking edition . We post on Mondays,Wednesdays and Thursdays. The event is called Bake-a-thon spear headed by Srivalli of Cooking for all seasons.

Jackass Corn biscuits is a popular crisp Jamaican biscuit that are easy to prepare and makes use of easily available ingredients.

I was really amused by the name but on reading about it, I came to know that is so named because it is baked tough. So it is stiff and stubborn like a donkey!! [Jackass].

These biscuits are like slightly spiced with a coconut-y flavor ,crisp and delicious.

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Jackass Corn Biscuits | Jamaican Coconut Biscuits

A popular crisp Jamaican biscuit that are easy to prepare and makes use of easily available ingredients.

Course: Dessert
Cuisine: Jamican
Ingredients
  • 1 cup Whole wheat flour
  • 1 cup Unsweetened grated coconut
  • 1/2 cup Brown sugar
  • 1/2 teaspoon Powdered ginger
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
Instructions
  1. Take all the ingredients in a bowl and whisk well

  2. Add water little by little and knead to a non sticky dough

  3. Roll out a portion of the dough thinly and cut out into circles or other shapes. Prick holes with a fork.

  4. Bake in a pre heated oven at 180 degrees for 10 minutes or until the bottom turns light brown

  5. Cool on a wire rack and the cookies will turn crisp. Do not be tempted to over bake

Recipe Notes
  • The original recipe uses All purpose flour, but I have used whole wheat flour.
  • Also 1/2 teaspoon nutmeg was used. I skipped that.
  • I have used karumbu sakkarai aka unrefined cane sugar.
  • The cookies were disc shaped in the original recipe, I used a flower shaped cookie cutter for this.

 

Adapted from Jamaican .com

Step by step method to prepare Jackass Corn Biscuits | Jamaican Coconut Biscuits

Take all the ingredients in a bowl.

Whisk well. Add water little by little and knead to a non sticky dough. Divide the dough into small balls and roll out each one into thin discs. Use a cookie cutter to cut out the shapes.Prick out holes with a fork.

Transfer onto a baking tray lined with parchment paper. Bake in a pre heated oven at 180 degrees for 10 minutes/ the bottom turns light brown. Transfer to a cooling rack . After it cools, the cookie will turn crisp so do not over bake.

Note:

  • The original recipe uses All purpose flour, but I have used whole wheat flour.
  • Also 1/2 teaspoon nutmeg was used. I skipped that.
  • I have used karumbu sakkarai aka unrefined cane sugar.
  • The cookies were disc shaped in the original recipe, I used a flower shaped cookie cutter for this.

This is part of the Bake-a-thon 2017 

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