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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)