Guatemalan Champurradas Recipe
Champurradas are a traditional biscuit-like pastry, with a unique texture that combines a slight crunch on the outside with a soft and tender interior.
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Servings: 8 Servings
Calories: 334 kcal
Equipment
- Mixing Bowl Used to combine dry ingredients with wet ingredients and create the dough for the Champurradas.
- Baking Sheet Used to place the formed dough balls for baking in the oven.
- Oven Used to bake the Champurradas until golden brown.
- Spatula Used to mix the ingredients together and shape the dough balls.
- Measuring Cups and Spoons Used to accurately measure the ingredients for the recipe.
- Greasing Spray or Butter Used to grease the baking sheet to prevent sticking.
- Cooling Rack Used to cool the baked Champurradas after removing them from the oven.
Ingredients
- 2 cups flour all-purpose
- 1 cup sugar granulated
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon ground
- 1/2 cup butter unsalted softened
- 2 eggs large
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C and line a baking sheet with parchment paper.
- a. make sure the oven is fully preheated before starting the baking process.
- b. use a baking sheet that fits comfortably in your oven and can accommodate all the champurradas.
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
- a. ensure that the dry ingredients are well combined and evenly distributed.
- b. use a whisk or a fork to effectively incorporate the ingredients.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- a. creaming the butter and sugar thoroughly will create a lighter texture in the champurradas.
- b. use an electric mixer or a sturdy whisk to cream the butter and sugar.
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
- a. adding the eggs one at a time ensures proper incorporation into the dough.
- c. beat the mixture well after each egg addition to maintain a smooth consistency.
- d. stir in the vanilla extract gently until evenly combined.
Gradually add the dry ingredients to the wet mixture, mixing well after each addition. The dough should come together and be slightly sticky.
- a. add the dry ingredients in small batches to prevent clumps and ensure even mixing.
- a. mix thoroughly after each addition to achieve a uniform dough.
- b. the dough might be slightly sticky, which is normal. Avoid overmixing.
If using sesame seeds, spread them out on a plate. Take about a tablespoon of dough and roll it into a ball using your hands. Roll the ball in the sesame seeds until coated. Place the coated ball onto the prepared baking sheet. Repeat this process with the remaining dough, spacing the balls about 2 inches apart.
- a. ensure the sesame seeds are spread evenly on the plate for easy rolling.
- b. roll the dough gently to create a smooth ball shape.
- c. coat the dough ball in sesame seeds by rolling it lightly over the plate.
- d. place the coated dough balls on the prepared baking sheet, leaving sufficient space for spreading during baking.
Flatten each ball slightly with the palm of your hand or the bottom of a glass to create a thick disc shape.
- a. apply gentle pressure to flatten the dough balls without completely squishing them.
- b. alternatively, use the bottom of a glass to flatten the balls uniformly.
Bake the champurradas in the preheated oven for about 12-15 minutes, or until the edges are lightly golden.
- a. keep an eye on the champurradas while baking to prevent over-browning.
- c. adjust the baking time if needed based on your oven's performance and desired level of browning.
Remove the baking sheet from the oven and allow the champurradas to cool for a few minutes before transferring them to a wire rack to cool completely.
- a. letting the champurradas cool slightly on the baking sheet makes them easier to handle.
- b. use a spatula or a fork to transfer the cookies from the baking sheet to a wire rack.
- c. cooling on a wire rack helps the champurradas cool evenly and prevents them from becoming soggy.
Once cooled, store the champurradas in an airtight container at room temperature. They can be enjoyed for several days.
- a. ensure the cookies are completely cooled before storing to prevent moisture buildup.
- b. hoose an airtight container to maintain the freshness and texture of
Notes
Soften the butter ahead of time to make it easier to mix into the dough.
Use room temperature eggs for better incorporation into the dough.
Sift the dry ingredients to ensure a smoother texture in the Champurradas.
Allow the dough to rest for a few minutes before shaping to relax the gluten.
Use parchment paper on the baking sheet for easy cleanup.
Add a touch of grated orange zest for a citrusy twist to the Champurradas.
For a richer flavor, substitute some of the milk with evaporated milk in the recipe.
Nutrition
Calories: 334kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 309mg | Potassium: 65mg | Fiber: 1g | Sugar: 26g | Vitamin A: 427IU | Vitamin C: 0.01mg | Calcium: 55mg | Iron: 2mg
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