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Jackass corn (Jamaican hard coconut biscuits)
Thin, crunchy coconut and brown-sugar biscuits spiced with nutmeg
Jackass corn is one of the hard little biscuits of old Jamaica, sold in paper bags at roadside stalls and corner shops and packed for long journeys because it keeps for weeks. The name is usually explained as a joke about how much chewing it takes. It is made from plenty of grated coconut, brown sugar, flour and a good grating of nutmeg, rolled out very thin and baked until crisp right through, so every bite cracks and then turns sweet and nutty with toasted coconut. Have it with hot cocoa tea, mint tea or a glass of cold sorrel juice, or break it over ice cream. There has never been egg in it: coconut oil and water hold the dough together, and the coconut's own fat and the melted sugar set it hard as it bakes and cools. Chef's tip: roll it as thin as you dare, about 3 mm; the common mistake is leaving it thick, which gives a biscuit that is soft in the middle and goes stale instead of staying crunchy.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 20
Ingredients
- 5 ½ oz desiccated coconutor 200 g freshly grated coconut, squeezed dry
- 7 oz plain flour
- 4 oz light brown sugar
- 1 tsp grated nutmeg
- ½ tsp baking powder
- ¼ tsp salt
- 2 ⅛ oz coconut oilmelted
- 1 tsp vanilla extract
- ¼ cup cold waterroughly
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Method
0/8 doneStep 1: Heat the oven to 350°F (325°F fan) and line two large trays with baking paper.
Step 2: Mix 5 ½ oz desiccated coconut, 7 oz plain flour, 4 oz light brown sugar, 1 tsp grated nutmeg, ½ tsp baking powder and ¼ tsp salt in a bowl, rubbing out any lumps of sugar with your fingers.
Step 3: Stir in 2 ⅛ oz coconut oil and 1 tsp vanilla extract, then add ¼ cup cold water a little at a time and knead briefly to a firm dough that holds when squeezed. It should not be sticky.
Step 4: Divide the dough in two. Roll each half between two sheets of baking paper to 3 mm thick, peel off the top sheet and slide the dough, on its bottom sheet, onto a tray.
Step 5: Score the sheet into 4 x 6 cm rectangles with a knife without cutting all the way through, and prick each piece twice with a fork.
Step 6: Bake for 15–18 minutes, until the whole sheet is an even deep golden brown, turning the trays halfway so the edges do not scorch.
17 minStep 7: While still hot, cut along the score lines. Leave to cool on the trays, where they crisp completely; if any are still bendy when cold, return them to the oven for 3–4 minutes.
15 minStep 8: Store in an airtight jar for up to 3 weeks.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 2 g
- Carbs
- 13 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jackass corn (Jamaican hard coconut biscuits) 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 vegan?
- Yes. It has no meat, fish, dairy or eggs.
- 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 light brown sugar?
- White sugar + 1 tsp honey or golden syrup per 100g.
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