You’ve probably eaten or at least seen them. Gomma cookies are recognizable by their cheerful sprinkles and light colour. But how do you make these Surinamese cornstarch cookies?
Count it as your new comfort favorite; it is easier than you think.
The brittle gomma biscuits originally come from Suriname and are now – fortunately – also widely available in the Netherlands. The name gomma means glue or starch and betrays the somewhat sticky structure that makes the biscuit so unique and incredibly tasty. A cup of tea next to it is not only a tasty combination, but also extra handy.
The cookie is deliciously sweet and melts on your tongue, making your -warning- immediately go for the next one.
Cornstarch is the binding agent of these cookies, hence the other name. Gomma cookies are therefore gluten-free. In addition to the colorful sprinkles, you can also recognize the brittle cookies by their light colour. So pay attention when you get started: keep an eye on the oven because this time we are not looking for a golden brown result like with most cookies .
The vanilla sugar or essence gives the whole a soft sweet twist. An almond essence is at least as tasty. In many recipes you see sugar mice: these are sprinkles (disco dip) made of sugar, not the aniseed mice with a sugar layer on top.
Making cornflour cookies
We recommend that you keep a large stock in view of the high eating content. Also nice: the sprinkles and the simplicity of the recipe make the cornstarch cookies ideal for making with children. You can find a good recipe here . Or check the video below!
No time but have you become curious? At a Surinamese toko or restaurant it is in any case part of the range. Good excuse to get a bara right away.