AI-generated image
Ballokume
Ballokume: Elbasan cornmeal and butter cookies for Summer Day
Every 14 March, Elbasan in central Albania celebrates Dita e Verës, Summer Day, an old spring festival that is now a national holiday, and the whole town smells of ballokume. These pale golden cookies are made from cornmeal, lots of butter, sugar and eggs, beaten until almost fluffy, then baked into little domes that crack on top and melt into sandy, buttery crumbs. Families give plates of them to neighbours and children nibble them alongside the red-and-white spring bracelets called verore; they are lovely with tea or Turkish-style coffee. This version is gluten free, made with fine cornmeal and cornflour, so check both packets carry a gluten-free label. Under-beating is the classic error: the butter and sugar need a full ten minutes until almost white, or the cookies bake dense and greasy. Chef's tip: chill the shaped cookies for 15 minutes before baking so they keep their dome.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 20
Ingredients
- 7 oz unsalted buttersoft
- 6 ½ oz caster sugar
- 2 eggsat room temperature
- 1 tsp vanilla extract
- 10 ½ oz gluten-free fine cornmeal
- 2 ⅛ oz cornflour
- 1 pinch salt
- 1 tbsp icing sugar for dusting (optional)
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan) and line two baking trays with baking paper.
5 minStep 2: Beat the 7 oz unsalted butter and 6 ½ oz caster sugar with an electric mixer on high for 10 minutes, until pale, almost white and fluffy.
10 minStep 3: Beat in the 2 eggs one at a time, a minute each, then the 1 tsp vanilla extract. The mixture should look smooth, not curdled.
3 minStep 4: Mix the 10 ½ oz gluten-free fine cornmeal, 2 ⅛ oz cornflour, 1 tsp gluten-free baking powder and 1 pinch salt, then fold into the butter mixture until it forms a soft dough like damp sand that holds together when pressed.
3 minStep 5: Roll into balls of about 35 g, flatten each slightly into a dome and set them 5 cm apart on the trays. Chill for 15 minutes.
15 minStep 6: Bake for 18–20 minutes, until pale golden with cracked tops and lightly golden bases.
20 minStep 7: Cool on the trays for 10 minutes, as they are fragile while hot, then move to a rack. Dust with 1 tbsp icing sugar for dusting if you like.
10 min
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 2 g
- Carbs
- 22 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ballokume take?
- About 45 minutes in total: 25 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.
American
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Tarte au sucre lilloise
In Lille and across the Nord, a sugar tart is not pastry at all but a flat round of soft brioche dough, dimpled and covered with brown cassonade sugar, butter and a little egg and cream, which bakes into a sticky, caramelised top over a fluffy base. Families buy it from the boulangerie for Sunday breakfast and goûter, or bake one when guests come for coffee. The Nord's own beet sugar, vergeoise, gives it a deep, almost molasses flavour; soft dark brown sugar is the closest swap. Chef's tip: press deep dimples into the risen dough with your fingertips before adding the topping; the sugar and cream collect in them and bake into little pools of caramel.
French