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Chumbeque
Layered honey biscuit
Chumbeque: Iquique's layered honey biscuit with lemon and guava
ChileanIquique's Chinese community began baking chumbeque in the port's corner shops more than a century ago, and today it is the city's edible souvenir: crisp, honey-sweet pastry stacked in thin layers with a sharp lemon filling and a sticky guava one, cut into small bricks. People take it home from the Zofri market or nibble it with tea at once. At home, bake it as one slab and slice it when cold. Many people roll the dough too thick, which gives a cakey, dry bar instead of fine layers; aim for 3 mm. Chef's tip: chill the rolled sheets for 10 minutes before you stack them so they don't stretch out of shape.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the dough
- 14 oz plain flourplus extra for rolling
- 1 tsp baking powder
- ¼ tsp salt
- 4 oz buttersoftened
- 4 oz honey
- 1 ¾ oz sugar
- ¼ cup cold water
For the fillings
- 7 oz guava paste
- 2 tbsp hot water
- 2 tsp lemon zestfinely grated
- 3 tbsp lemon juice
- 2 ⅛ oz honey
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Method
0/7 doneStep 1: Mix 14 oz plain flour, 1 tsp baking powder and ¼ tsp salt in a bowl. In another bowl beat 4 oz butter, 4 oz honey and 1 ¾ oz sugar until pale, then work in the flour and ¼ cup cold water to a smooth, firm dough. Wrap and rest in the fridge.
20 minStep 2: For the guava layer, mash 7 oz guava paste with 2 tbsp hot water in a small pan over a low heat until spreadable.
3 minStep 3: For the lemon layer, stir 2 tsp lemon zest and 3 tbsp lemon juice into 2 ⅛ oz honey.
1 minStep 4: Heat the oven to 350°F (325°F fan) and line a 20 × 30 cm tray with baking paper. Divide the dough into 3 and roll each piece on a floured surface into a 20 × 30 cm sheet about 3 mm thick. Chill the sheets on paper for 10 minutes.
15 minStep 5: Lay one sheet in the tray, spread with the guava, cover with the second sheet, brush on the lemon honey and top with the last sheet. Press gently and prick all over with a fork.
Step 6: Bake until deep golden on top and firm at the edges.
30 minStep 7: Cool completely in the tray, then cut into 16 small rectangles with a sharp knife. Keeps for a week in a tin.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 3 g
- Carbs
- 36 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chumbeque take?
- About 85 minutes in total: 55 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- 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 baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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