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Tustacas

Brittany Conerly

BY The Editors

PUBLISHED November 20, 2024

Tustacas are one of the most delicious and iconic Honduran snacks. Like rosquillas, these crispy, golden-brown cookies are a staple of Honduran cuisine, with the main difference being the grated panela that goes into the center to add even more of a sweet kick to the final flavor.

The origins of tustacas are not entirely clear, but they are believed to have come from the Indigenous communities of Honduras. The word tustaca comes from the Lenca language and means “little round bread.” The Lencan people were one of the largest Indigenous groups in Honduras, and they used to make a similar snack called “ataole,” which was made from ground cornmeal and water. The Spanish colonizers introduced wheat flour to the region in the sixteenth century, which led to the development of tustacas as we know them today. – Bryan Ford

 

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Tustacas

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Makes 20 cookies 1x

Time 2 1/2 hours

Units Scale

Ingredients

  • 250 g (2 1/4 cups) masa harina
  • 240 g (1 3/4 cups) crumbled queso fresco
  • 2 large eggs
  • 100 g (1/2 cups) granulated sugar
  • 100 g (1/3 cups + 1 1/2 tablespoons) mantequilla rala (crema hondureña)
  • 10 g (1 tablespoon) kosher salt
  • 1 pound (455 g) block of panela, shredded

Instructions

  1. In a large bowl, combine the masa harina, queso fresco, eggs, sugar, mantequilla rala, and salt and mix until lumpy.
  2. Turn out onto a work surface and knead until it comes together. The dough will feel a bit coarse and dry, so add splashes of water as needed until it comes together. Let the dough rest on the counter at room temperature for 1 hour.
  3. Divide the dough into 20 pieces and roll them into balls. Let the balls of dough rest for 20 minutes.
  4. Preheat the oven to 375°F.
  5. Flatten each dough ball and cover liberally with the shredded panela. Place the tustacas on a parchment-lined sheet pan. Place in the oven and bake the tustacas for 20 to 25 minutes or until golden. Enjoy them alone or soaked in coffee.

– Recipe from Pan Y Dulce: The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, and More)

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