Description
These rustic Brazilian cornmeal cookies, known as Broinhas de Fubá, are slightly sweet, crumbly on the outside, and tender inside. With a subtle citrus aroma and a crackly surface, they’re perfect with a cup of coffee or tea and are especially beloved during traditional Brazilian celebrations.
Ingredients
Units
Scale
Dry Ingredients:
- 1 1/2 cups cornmeal (fubá)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 2 tablespoons unsalted butter, softened
- 2 large eggs
- 1/4 cup whole milk
- Zest of 1 lemon or orange
- Powdered sugar or extra flour for dusting hands
Instructions
- Preheat Oven: Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Add Butter: Add the softened butter and mix until the mixture becomes sandy in texture.
- Prepare Wet Ingredients: In a separate bowl, beat the eggs and milk, then stir in the citrus zest.
- Combine Ingredients: Combine the wet ingredients with the dry until a soft dough forms. If it’s sticky, lightly flour your hands.
- Shape Dough: Shape small portions of dough into rustic balls and place on the prepared baking sheet, spaced slightly apart.
- Dust Tops: Lightly dust the tops with flour or powdered sugar for that signature cracked top.
- Bake: Bake for 15–18 minutes, or until the tops begin to crack and the bottoms are golden.
- Cool and Serve: Allow to cool slightly before serving warm or at room temperature.
Nutrition
- Serving Size: 1 broinha
- Calories: 130 kcal
- Sugar: 7g
- Sodium: 90mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg