Ghanian Tom Brown Cookies are made with Tom Brown flour. The flour is derived from grinding yellow and guinea corn, peanuts, millets and soya beans. Most generally you will find that it is eaten as a porridge. I chose to use it as a flour to make some yummy and delightful cookies. They are also coated with a light frosting made from cocoa or turmeric powder, confectioner’s sugar, butter and milk. Using turmeric is because we are learning just how healthy Turmeric is. Research studies have proven that Turmeric is beneficial for health. I thought why not add good health recipes.
The cookies, now these are so delicious! Simple to make in just a few steps and with just a few ingredients. These slightly remind me of Peanut Butter Cookies with Cocoa. These are so much tastier though. The turmeric adds a sort of slight savory flavor that you do not expect from a cookie. It makes you stop to enjoy each bite you take of it.
If you are like so many people that bake an extreme variety of cookies over the Holidays, may I suggest that you add these into your lineup? The usual cookies are always traded during cookie exchanges, this year you can exchange a new one and be the person with the best cookie award.
Frequently Asked Questions:
- Is Tom Brown Flour gluten free?
Tom Brown flour is made from roasted corn meal. Many foods in the Ghanania tradition are made gluten free.
- The recipe has a slash between cocoa and Turmeric, do I use both?
You could use either one, or use both. To use both, split the amount in half for each powder.
- How do I store these cookies?
They can be stored at room temperature or kept in an airtight container and stored in the refrigerator.
- Can I freeze the Tom Brown Cookies?
Of course you can! Place them into an airtight container when they are cooled and the glaze has set. They will last for 3 months in the freezer.
Ghanian Tom Brown Cookies
🥢 Equipment
- 1 9 INch Baking Tray
- 1 Shaped Cookie Cutter
- 1 Rolling Pin
- Parchment Paper
🍜 Ingredients
- 1 Cup Tom Brown Powder
- 1/2 Cup Natural Brown Sugar
- 1 tsp Vanilla Extract
- 2 Large Eggs
Frosting
- 1 tbsp Tumeric Powder
- 1 Cup Confectioner's Sugar
- 150 Grams Unsalted Butter
- 2 tbsp Milk
🍰 Instructions
- Pre Heat the oven to 150C
- In a medium bowl, combine the butter with the brown sugar and whip together150 Grams Unsalted Butter, 1/2 Cup Natural Brown Sugar
- Add the two eggs and vanilla extract and mix until smooth2 Large Eggs, 1 tsp Vanilla Extract
- Add in the Tom Brown powder/flour and stir until it is combined1 Cup Tom Brown Powder
- Turn the dough out onto a lightly floured surface and flatten with a floured rolling pin
- Using cookie cutters or a knife, cut the dough into shapes
- Place the cut outs onto a cookie tray lined with parchment paper
- Place on the center rack of a preheated oven
- Bake for 10 – 15 minutes at 350*/ 150*C
- Allow to cool on a cookie tray for a couple of minutes
- Move to a cooling rack to continue cooling
- To Make the glaze, combine turmeric powder, confectioner's sugar and milk and stir until smooth.1 tbsp Tumeric Powder, 1 Cup Confectioner's Sugar, 2 tbsp Milk
- When cooled, dip half of each cookie into the glaze mix and set on parchment paper to dry
