Tapioca Cookies, an easy version of Bonbon Amidon
Bonbon Amidon is the name of one of the most popular treats in Haiti. Bonbon Amidon is made with cornstarch. This updated recipe is from The Fine Haitian Cuisine cookbook. These cookies as per the author are far more delicate than the texture of the ones made in Haiti or with cornstarch.
Because they are made with tapioca flour, I think it is fair enough to call them Tapioca Cookies and not Bonbon Amidon. They do resemble Bonbon Amidon and are much lighter and thinner in size. These delicious cookies are simple and easy to make.
Like, most cookies and cakes, these delicious treats are best served with fresh hot mint tea or lemongrass tea. The main reason for choosing mint and lemongrass is because they remind me of home. In the Caribbean, it is entirely reasonable to make fresh drinks as many of the islanders have the plants in their backyard.
The texture of these cookies is phenomenal. I prefer them to the real Bonbon Amidon made with cornstarch.
Did you know this?
Millions of adults and children are suffering from food allergies and corn is on the list. Corn allergy is one of the most challenging allergies a person can have. I am aware of it because I belong to the population of corn allergy sufferers.
Although the reactions may be different, you can expect to find someone with most of the symptoms on the list below from WebMD.com
- Hives (light red skin bumps) or a skin rash
- Nausea (sick to your stomach), cramps, vomiting, diarrhea
- Runny or stuffed nose
- Asthma (breathing trouble)
- Anaphylaxis is a serious condition that makes it hard or impossible to breathe and can cause death
These symptoms can cause quite a nuisance to anyone’s lifestyle. After finding out that I was suffering from corn allergy, my siblings decided to take specific measures to remove any corn-related item from their home. Even my friend Natacha has a soap bar just for me when I visit her. LOL
Don’t worry; we have not forgotten about the non-sufferers; you will find a few corn-related recipes on the website.
My opinion on the tapioca cookies recipe
The first time I made this recipe, it brought me back to my childhood when everything was so simple. Life was simple when I did not have to cook, bake, clean, or do laundry. This lifestyle is gone! Yes, it will never come back.
We often take for granted how spoiled we are by our parents, friends, and family members and only remember how great they are when the pampering stops. We learned how to pamper ourselves and always hope the feeling would be the same since we are both the provider and receiver. What I have learned throughout the years is that there is nothing better than self-satisfaction.
Cooking and baking are very satisfying. It is relaxing, and it is my therapeutic way of temporally forgetting problems. This recipe will help you de-stress. If you don’t enjoy using a rolling pin, don’t worry, you use your hands more than the rolling pin.
How to make the bonbon Amidon or tapioca cookies recipe
As I enjoy making these cookies, it is also a nuisance because I never make enough. There are always more mouths to feed. How does it happen, I will never know.
Before starting, you must not forget one crucial tip which is to work the dough just enough to shape it for rolling. This recipe is adapted from the Fine Haitian Cuisine, with no substitution. The recipe as stated in the book yields 24 cookies. The count may be less or more depending on the size of the cookie cutter.
Follow the images below and the instructions on the recipe to make the cookies. And remember, be patient, take your time, and don’t rush.
Dipped them in chocolate, sprinkle a gourmet salt or crushed nuts, and you have an awesome dessert to serve your guests during the holidays.
Enjoy Tapioca Cookies, or Bonbon Amidon (Starch Cookies) if you want to call them that way, as a snack or dessert.
- Cooker Cutter
- 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
- Preheat oven to 360 degrees Fahrenheit. Have 1 – 2 large un-greased cookie sheets (baking sheets) on hand.
- In a large bowl, using a wooden spoon, mix sugar, butter, salt, and vanilla until creamy, 1 to 2 minutes. Mix in all-purpose flour and tapioca flour until well combined. Transfer the mixture to a smooth surface area (countertop or wooden cutting board) when it becomes difficult to mix in the bowl. The mixture should resemble a coarse meal. Add water and work with fingertips until a smooth dough is formed, about 1 minute. Do not overwork the dough because it will toughen. Form a ball with the dough. On a lightly floured surface, flatten dough slightly with the palm of your hand. Roll out the flattened dough with a lightly floured rolling pin into 1/2 inch thick circle. Cut round shapes with 2-inch cookie cutter. Using a spatula, carefully transfer cookies onto un-greased cookie sheet, 1 inch apart. bake in the middle of preheated oven until slightly holder, about 20 minutes. Let cool and serve.
- Dip in melted chocolate and sprinkle sea salt flakes for a festive look.
To add a little touch to your cookies, dipped them in chocolate and sprinkle sea salt flakes on them. Delightful!
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.
Originally published November 17, 2013.
Revised to change the title from Bonbon Amidon to Tapioca Cookies, add step-by-step photos and new photos.