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Champurradas
Crisp sesame biscuits
Thin, crisp Guatemalan sesame biscuits
No breakfast table in Guatemala City or Antigua is complete without a basket of champurradas, saucer-sized biscuits scattered with sesame seeds and made thin enough to snap. Guatemalans dunk them in a mug of sweet black coffee or hot chocolate, and they are sold in stacks wrapped in paper at bakeries and markets. They taste of butter and toasted sesame, not too sweet, with a crisp, slightly blistered top. Being too timid with the rolling pin is where most people go wrong; thick champurradas come out like cake. Chef's tip: roll each ball out directly on the baking paper to about 3 mm, so you never have to lift a fragile disc.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 12
Ingredients
For the dough
- 14 oz plain flour
- 5 ½ oz caster sugar
- 2 tsp baking powder
- ½ tsp salt
- 4 oz unsalted buttersoftened; or vegetable shortening
- 2 eggs
- ¼ cup whole milk
- 1 tsp vanilla extract
For the topping
- 1 eggbeaten, for brushing; or 2 tbsp milk for an egg-free top
- 4 tbsp sesame seeds
- 2 tbsp granulated sugar
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Method
0/7 doneStep 1: Heat the oven to 375°F (350°F fan). Cut six sheets of baking paper to fit your trays.
Step 2: Mix 14 oz plain flour, 5 ½ oz caster sugar, 2 tsp baking powder and ½ tsp salt. Rub in 4 oz unsalted butter until the mixture looks like fine crumbs.
4 minStep 3: Beat 2 eggs with ¼ cup whole milk and 1 tsp vanilla extract, add to the crumbs and mix to a soft dough. Knead a few times until smooth, then divide into 16 balls.
4 minStep 4: Put a ball on a sheet of baking paper and roll it into a thin disc 12–13 cm across, about 3 mm thick. Fit 2–3 discs on each sheet.
Step 5: Brush the discs with 1 egg, then scatter generously with 4 tbsp sesame seeds and a little 2 tbsp granulated sugar, pressing lightly so the seeds stick.
Step 6: Slide the paper onto a tray and bake one tray at a time for 10–12 minutes, until golden all over and deep golden at the edges.
11 minStep 7: Cool flat on a rack; they crisp up as they cool. If the centres are still soft once cold, return them to the oven for 3–4 minutes. Keep in a tin for 2 weeks.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 6 g
- Carbs
- 42 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does champurradas take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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