Tapioca Cookies, an easy version of Bonbon Amidon
Bonbon Amidon is a beloved Haitian treat, traditionally made with cornstarch. This updated recipe, adapted from The Fine Haitian Cuisine cookbook, offers a lighter and more delicate texture than the traditional version.
While the original recipe uses cornstarch, this version features tapioca flour, resulting in a cookie that’s more akin to a tapioca cookie than a Bonbon Amidon. However, the flavor and overall appearance remain true to the classic treat.
These delightful cookies are incredibly easy to make, making them perfect for any occasion. Pair them with a cup of freshly brewed mint or lemongrass tea for a truly authentic Caribbean experience.
The texture of these cookies is a delightful departure from the traditional Bonbon Amidon, made with cornstarch.
5 Reasons to Make This Bonbon Amidon Recipe
- Authentic Caribbean Flavor: This recipe provides a taste of the Caribbean, bringing the flavors and textures of traditional Haitian cuisine right into your kitchen.
- Gluten-Free Option: Made with tapioca flour, this recipe is a great choice for those following a gluten-free diet.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is accessible to bakers of all levels.
- Customizable: Feel free to experiment with different flavors and toppings to create your own unique version of Bonbon Amidon.
- No-Fail Recipe: The recipe is designed to be foolproof, ensuring delicious results every time.
The ingredients you will need for the Bonbon Amidon Recipe
- Tapioca Flour: Derived from the cassava root, tapioca flour is a gluten-free alternative to wheat flour. It provides a unique texture that is both chewy and delicate.
- All-Purpose Flour: A versatile flour used in various baking applications. It provides structure and gluten to the cookies.
- Powdered Sugar: A fine-grained sugar that dissolves easily, giving the cookies a sweet and smooth texture.
- Butter: Provides richness, flavor, and tenderness to the cookies. Use softened butter for best results.
- Salt: Enhances the overall flavor of the cookies.
- Vanilla Extract: Adds a warm and comforting flavor.
- Water: Used to bind the ingredients together and create a dough.
My opinion on the tapioca cookie recipe
Making these tapioca cookies brought back a wave of nostalgia. It reminded me of simpler times, when responsibilities like cooking, baking, and cleaning were far less demanding. As we grow older, we often take for granted the support of our loved ones and only truly appreciate it when it’s no longer there. While we learn to be self-sufficient, there’s something truly satisfying about creating something delicious with our own hands.
Cooking and baking can be incredibly therapeutic. It’s a relaxing way to unwind and temporarily escape from everyday stresses. This recipe is designed to be easy and enjoyable, even for those who aren’t comfortable using a rolling pin.
How to make the bonbon Amidon or tapioca cookies recipe
While I love making these cookies, they always seem to disappear too quickly! It’s a constant struggle to keep up with demand. Before you begin, remember to knead the dough just enough to form it for rolling. This recipe is adapted from The Fine Haitian Cuisine cookbook and yields approximately 24 cookies, but the exact number may vary depending on the size of your cookie cutter.
Follow the instructions and images provided to create these delicious treats. Take your time and enjoy the process. For a festive touch, dip the cookies in chocolate and sprinkle them with gourmet salt or crushed nuts. They make a wonderful dessert to serve guests during the holidays.
Tips for Making Bonbon Amidon
- Knead the dough gently: Overworking the dough can make the cookies tough. Knead just enough to form a smooth ball.
- Roll the dough evenly: Use a lightly floured rolling pin to roll out the dough to a consistent thickness.
- Cut out cookies carefully: Use a sharp cookie cutter to ensure clean edges on your cookies.
- Bake until golden brown: Watch the cookies closely in the oven and remove them as soon as they turn a light golden brown.
- Cool completely: Allow the cookies to cool on the baking sheet before transferring them to a wire rack to prevent breakage.
- Store properly: Store the cookies in an airtight container at room temperature for up to a few days.
- Experiment with flavors: Add a pinch of cinnamon, ginger, or cardamom to the dough for a spiced twist.
- Decorate: Dip the cookies in melted chocolate, sprinkle with sea salt, or top with crushed nuts for a festive touch.
The perfect pairings
Bonbon Amidon, with their delicate texture and sweet flavor, pair well with a variety of beverages. Here are a few suggestions:
Teas:
- Mint tea: The fresh, herbaceous flavor of mint complements the sweetness of the cookies.
- Lemongrass tea: The citrusy notes of lemongrass provide a refreshing contrast to the cookies.
- Chamomile tea: The calming and soothing properties of chamomile tea pair well with the indulgent nature of the cookies.
Coffee:
- Espresso: The strong, bold flavor of espresso can cut through the sweetness of the cookies.
- Latte: A creamy latte can balance the sweetness of the cookies and provide a comforting contrast.
- Cappuccino: The frothy texture of a cappuccino can add a luxurious touch to the cookie experience.
Other beverages:
- Sparkling water: A refreshing and light option that won’t overpower the flavor of the cookies.
- Fruit juice: A natural and sweet pairing that complements the sweetness of the cookies.
- Milk: A classic and versatile pairing that can be enjoyed both hot or cold.
Ultimately, the best pairing for Bonbon Amidon is the one that you enjoy the most. Experiment with different beverages to find your perfect match.
Bonbon Amidon, a beloved Haitian treat, is a delightful and easy-to-make cookie. This recipe offers a modern twist on the traditional version, using tapioca flour for a lighter and more delicate texture. With simple ingredients and straightforward instructions, anyone can enjoy the delicious flavors of the Caribbean in their own kitchen.
Whether you’re a seasoned baker or just starting out, this Bonbon Amidon recipe is sure to impress. Enjoy these delightful cookies with a cup of tea or coffee, and let the flavors transport you to the beautiful island of Haiti.
Sources
https://www.webmd.com/allergies/corn-allergies-facts#1
Bonbon Amidon
Equipment
- Cooker Cutter
Ingredients
- 3/4 cups powdered sugar confectioner sugar
- 1 cup butter or margarine 2 sticks, softened
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 1/2 cup all-purpose flour
- 1 1/2 cup tapioca flour
- 2 tablespoons water plus a few more drops if needed
Instructions
- Preheat oven: Set your oven to 360°F (180°C). Have 1-2 ungreased cookie sheets ready.
- Cream butter and sugar: In a large bowl, beat together the powdered sugar, softened butter, salt, and vanilla until the mixture is light and creamy.
- Add dry ingredients: Combine the all-purpose flour and tapioca flour. Gradually add these dry ingredients to the butter mixture, stirring until well incorporated.
- Form dough: Once the dough becomes difficult to stir in the bowl, transfer it to a clean, floured surface. Knead the dough with your fingertips until it forms a smooth ball. Be careful not to overwork it.
- Roll and cut: Roll out the dough on a floured surface to about ½ inch thickness. Use a 2-inch cookie cutter to cut out circles.
- Bake: Place the cut cookies on the ungreased cookie sheets, leaving about 1 inch of space between them. Bake in the preheated oven for approximately 20 minutes, or until lightly golden.
- Cool and serve: Let the cookies cool completely on the baking sheets before transferring them to a wire rack.
- Optional: A Festive Touch
- For a special treat, dip the cooled cookies in melted chocolate and sprinkle with sea salt flakes.
Notes
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published November 17, 2013.
Really tasty!!