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.
A popular crisp Jamaican biscuit that are easy to prepare and makes use of easily available 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
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Take all the ingredients in a bowl and whisk well
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Add water little by little and knead to a non sticky dough
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Roll out a portion of the dough thinly and cut out into circles or other shapes. Prick holes with a fork.
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Bake in a pre heated oven at 180 degrees for 10 minutes or until the bottom turns light brown
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Cool on a wire rack and the cookies will turn crisp. Do not be tempted to over bake
- 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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Oh your rich draft always comes to rescue!..last baking dish comes out finally..that’s an interesting read..and nice cookies!
Thanks Srivalli. But this is the only bake from the drafts 🙁 . I used to bake and post the same day remember!! Going to do the same this time too.
these are so good.. intriguing name, though 🙂 Lol !
Ha ha ! Cute name for the biscuits , and they must be so flavourful with that coconut .
Cookies look so tempting…want to grab some of those and also the teapot! Very interesting name too!
Would love to munch some, scrumptious biscuits . Yes the name is totally intriguing.
Flower shape of the cookies look good. Quite an interesting name though, I was expecting corn flour in it due to its name.
The name got me giggling! And there’s no corn in the biscuits! I loved reading how the name evolved… anything with coconut is always loved… Delicious looking cookies!
i really laughed at the name pj! love such funny names, makes the dish intriguing and stand out!!
Cookies look delicious, i would love to have a savory cookie anytime!
Leave it to Caribbean people to come up with such a funky name but with the spices I am sure I would love it
The name of the cookies is quite intriguing.Wonderful bake.