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Gluten Free Cookies Using Masa Harina

Hey Everyone! As many of you know, living in Australia means having access to my Native Californian/Mexican American food is pretty limited. I’ve been scouting places here in Brisbane on where to find Mexican Food and Mexican ingredients and I make the most out of them. I know that Rosquillas, which are a Central and South American biscuit made with masa harina and traditionally piloncillo sugar are extremely easy to make. I wanted to bake some Gluten Free Cookies Using Masa Harina so I could utilize the masa harina in various ways. Although homemade tortillas on a weekly basis is NOT a bad thing. 

Gluten Free Cookies Using Masa Harina

Rosquilles translates to “donuts” indirectly but it doesn’t necessarily mean a donut. It is usually referring to a round pastry of some sort. Traditionally, Rosquilles are formed into little roses, or flowers, but I simply used the back of my flat spatula to create a traditional looking cookie, then sprinkled them with coarse sugar. This recipe is great for those who have dietary restrictions such as being gluten free and they are vegan friendly if you swap for a plant based butter. 

Gluten Free Cookies Using Masa Harina

Baking gluten free cookies using masa harina, which is traditionally used for tortillas and tamales may seem a bit strange to those who aren’t familiar with Latin cuisine, but they are fantastic. These cookies are slightly sweet from fresh corn, with a soft interior and crisp exterior due to baking and adding sugar. They are buttery and extremely simple to prepare. I hope you enjoy this recipe as much as my family and I do. 

 

Rosquillas
Serves 12
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 2 Cups Masa Harina
  2. 3/4 Cup Butter - softened
  3. 1/2 Cup Sugar
  4. 1 tsp Vanilla
  5. 1 1/2 tsp Baking Soda
  6. 1/2 tsp Sea Salt
Instructions
  1. In a large mixing bowl, cream together butter, sugar vanilla and salt.
  2. Add in remainder ingredients until a firm dough is formed.
  3. Roll dough into balls and place on a parchment lined baking sheet.
  4. Using the back of a flat spatula or cup, gently press down onto dough to form a traditional cookie shape.
  5. Sprinkle with sugar if desired.
  6. Bake at 350F/180C for about 30 minutes.
  7. Allow cookies to cool completely before serving.
Notes
  1. Traditionally rosquilla cookies are made with piloncillo sugar, which is a brown cane sugar.
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