AI-generated image
Gurundi
Crunchy coconut biscuit bars
Crunchy Nigerian coconut biscuit bars
Walk past a school gate or a motor park in Kano, Kaduna or Jos and you will hear hawkers calling out gurundi, the hard coconut biscuit bars sold in little plastic bags. They are toasty, sweet and very crunchy, packed with coconut and a hint of nutmeg, and children buy them with pocket money to eat on the walk home. At home they go into lunch boxes or out with a cup of tea or a cold bottle of zobo. Fresh grated coconut is traditional; desiccated coconut makes it simple anywhere. Chef's tip: once the bars are golden, turn off the oven and leave them inside with the door ajar for 15 minutes to dry right through; taking them out too soon is the usual mistake, and they go soft by the next day.
- Total time
- 52 min
- Difficulty
- easy
- Serves
- 12
Ingredients
For the dough
- 9 oz plain flour
- 5 ½ oz desiccated coconutor 200 g fresh grated coconut, squeezed dry
- 4 oz granulated sugar
- 1 tsp baking powder
- ¼ tsp ground nutmeg
- 1 pinch salt
- 2 ⅞ oz buttermelted
- 1 egg
- ¼ cup milk
- 1 tsp vanilla extract
Shop this recipe on Amazon
What you'll need
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 a baking tray with baking paper.
Step 2: Mix 9 oz plain flour, 5 ½ oz desiccated coconut, 4 oz granulated sugar, 1 tsp baking powder, ¼ tsp ground nutmeg and 1 pinch salt in a bowl.
Step 3: Whisk 2 ⅞ oz butter, 1 egg, ¼ cup milk and 1 tsp vanilla extract together, pour into the dry mix and stir into a firm, slightly crumbly dough that holds when squeezed.
Step 4: Roll out between two sheets of baking paper into a rectangle about 1 cm thick. Cut into bars about 2 × 8 cm and set them on the tray with a little space between.
Step 5: Bake for 18–22 minutes, until deep golden on the edges and base and firm to the touch.
22 minStep 6: Turn off the oven, prop the door open slightly and leave the bars inside for 15 minutes to dry out and crisp.
15 minStep 7: Cool on a rack. They harden further as they cool and keep for two weeks in an airtight jar.
Nutrition per serving
- Calories
- 235 kcal
- Protein
- 3 g
- Carbs
- 28 g
- Fat
- 13 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gurundi take?
- About 52 minutes in total: 15 minutes to prepare and 37 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 granulated 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
SinasirRice pancakes
Across Kano, Zaria and Niger, sinasir is a breakfast and snack food: a fermented rice batter poured into a small pan, covered and cooked on one side only, so the top stays soft and covered in holes like a crumpet while the base turns lightly golden. They are eaten warm with sugar, with groundnut oil and yaji, or alongside miyan taushe (pumpkin soup). Traditionally the rice is soaked and ground; this home version uses rice flour plus a little cooked rice for the same soft chew. The common mistake is flipping them: sinasir is meant to have a pale, holey top, so cover the pan and let steam cook it instead. Chef's tip: the batter is ready when it has doubled and looks bubbly; if it hasn't, give it longer rather than adding more yeast.
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
Almond cookiesOat, coconut and almond cookies
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.