• 1 kg of powdered sugar
  • 1/2 kg of butter at room temperature
  • 1 kg of maize flour (cornmeal)
  • 7 eggs


First of all, note that the dough comes out better if you use a large copper bowl that, warming up as you knead, helps the dough becomes smooth and creamy.

Preheat the oven to 170°C.Cut the butter into cubes in a container and add the powdered sugar. Cream the butter with the sugar until light and frothy. Add the eggs one at a time while continuing to stir. Finally, add the sifted cornmeal, a handful at a time, while continuing to knead the dough.

Let the dough rest for about 15-20 minutes. Next test the dough: make a relatively large ball (15 cm in diameter) and put it into the oven. If you see that the ballokume stretches too much, becoming very flat, then add another handful of corn meal to the mix. Proceed by forming many small balls of about 15 cm in diameter and placet well spaced on a baking sheet, buttered and floured. Bake for about 30-40 minutes, until golden.


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