Traditional Cornmeal Cookies (Broa de Fubá): Soft, Sweet & Perfect with Coffee
Craving a cozy, homemade treat that pairs perfectly with your afternoon coffee? These Traditional Brazilian Cornmeal Cookies, known as Broa de Fubá, are soft on the inside, lightly crisp on the outside, and bursting with flavor. A nostalgic, rustic delight that will charm everyone at the table.
🍪 Ingredients (standard 250ml cup)
- 2 cups all-purpose flour
- 2 cups fine cornmeal (fubá mimoso)
- 1½ cups granulated sugar
- 1 tablespoon baking powder
- 2 large eggs
- 3 tablespoons margarine (or unsalted butter)
- About ¼ cup (60 ml) milk – added gradually to form the dough
- 1 teaspoon fennel seeds (optional, but adds aroma and traditional flavor)
- 1 egg yolk for brushing
👩🍳 Instructions
Step 1: Combine Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and fennel seeds (if using). Make sure everything is well blended.
Step 2: Add Wet Ingredients
Add the eggs and margarine to the dry mixture. Begin mixing by hand or with a wooden spoon until a crumbly dough forms.
Step 3: Add Milk Gradually
Pour in the milk slowly, just enough to bring the dough together. The dough should be soft, moist, and easy to shape, but not sticky.
Step 4: Shape the Cookies
Use a heaping tablespoon to scoop portions of dough. Roll them gently into round shapes and place them on a baking tray lightly dusted with cornmeal. Leave space between each cookie for spreading.
Step 5: Optional Chill Time
Place the tray in the fridge for about 4–5 minutes. This helps the cookies hold their shape while baking and prevents excessive spreading.
Step 6: Add a Golden Finish
Remove the tray from the fridge and brush the tops of the cookies with a beaten egg yolk for a beautiful golden finish.
Step 7: Bake to Perfection
Preheat your oven to 350°F (180°C). Bake for 35–40 minutes, or until the cookies are lightly golden but not too dark—overbaking can make them dry.
🌟 Pro Tips for Perfect Cornmeal Cookies
- Use fine cornmeal (fubá mimoso) for a smoother, melt-in-the-mouth texture.
- Don’t overbake – the broas should stay soft on the inside.
- Fennel seeds give a traditional Brazilian aroma, but can be replaced with anise or omitted entirely.
- Store in an airtight container for up to 5 days. They stay fresh and soft!
☕ Perfect Pairings
These rustic cornmeal cookies are excellent with:
- A cup of strong coffee or espresso
- Fresh fruit jam or honey
- A side of cheese for a sweet-salty twist
📝 Conclusion
Whether you’re revisiting childhood memories or discovering Brazilian flavors for the first time, these Cornmeal Cookies (Broa de Fubá) offer a simple, comforting recipe made from pantry staples. Lightly sweet, subtly aromatic, and incredibly satisfying, they’re the perfect homemade snack for cozy afternoons or festive gatherings.
Bake a batch and enjoy a timeless Brazilian tradition in every bite!
