These cornflour biscuits are also called Surinamese gomma biscuits. An easy, crisp biscuit which also looks nice.
The main thing:
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Mix the butter with the sugar and vanilla extract until smooth. Add the egg, along with a pinch of salt.
Gradually add the cornflour and mix to a smooth dough. Place the dough in the fridge for at least half an hour, as it is easier to work with when it is cold.
Preheat the oven to 170 degrees celsius or 340 fahrenheit and line a baking tray with baking parchment.
Divide the dough into balls, about the size of a walnut. The dough is sticky, which is as it should be. You may want to use a little cornflour on your hands to make it easier to shape.
Press the balls flat and place them on the baking tray lined with baking parchment. Leave plenty of space between the balls; the biscuits will expand significantly and become flatter.
Repeat until all the dough has been used; you may want to bake them in batches. Use a fork to press the balls even flatter, you may want to use cornflour to make the fork less sticky.
Scatter the sugar sprinkles over the biscuits, including the edges, otherwise, there will only be a decoration in the middle after the dough has spread out.
Bake the biscuits for around 15 minutes, the exact time depends on the oven and the size and thickness of the biscuits. They should not colour. Allow the biscuits to cool, you will notice that they will become brittle.
Store the biscuits in a sealed container. Enjoy!
Why use cornflour in the biscuit dough?
Cornflour absorbs moisture during baking, therefore the biscuits will stay light and crisp instead of becoming hard and firm.
How long can you store cornflour biscuits?
You can store cornflour biscuits for an incredibly long time, they will stay crisp for several weeks in a tightly sealed container.