Guava Cookie

You may have already noticed that I’m a biscuit maker. Not in the professional sense of the word, but what I want to say is that I love making cookies. At home there’s always a jar full of them and this one is sensational. Perhaps the easiest of all to do. I’ve made several variations of this recipe and after a lot of testing I came up with what was the best result for me.

I don’t have the habit of using margarine, but for this recipe I suggest you make it with Qualy margarine (not an advertisement) because it has 80% lipids and that makes all the difference. I’ve tried other brands and some butters, but most of the time the dough melts too much and the cookies all stick together while baking. For this reason I am recommending the marina brand because I guarantee it will work well with it.

I also recommend that you make it with guava paste, which is harder, more rustic, because some guava pastes, like those from cans, are soft and in the oven they melt too much and flow.

Considerations made, let’s move on to the recipe.

Ingredients:
125g (or half a pot) of Qualy margarine;
2/3 cup (tea) of sugar;
1 cup (tea) of wheat flour;
1 to 2 tablespoons of milk;
Cubed guava paste.

Start by mixing the margarine with the sugar until it becomes a uniform cream. Add the flour and mix with your hands. If the dough is dry, add the milk. Depending on the brand of flour, you may not even need milk, or you may only need 1 spoon. The final result does not change whether or not you use this ingredient.

Make balls, place them on the baking tray with space between them and flatten them. You don’t need to grease the pan. In each one, place a small piece of guava paste. Turn the oven on to 180ºC for 10 minutes, in the meantime take the baking tray to the fridge for 10 minutes (this step is very important for the cookies to stay crispy).

After 10 minutes, place the pan in the oven and bake until lightly golden. In my oven it takes 11 minutes, but this time can vary a lot depending on the brand of oven, so keep an eye on the color, which should be slightly golden.

Tip: when you take the baking tray out of the oven, let it rest for about 5 minutes before taking the cookies out of it, as they will harden as they cool. Let cool and store in a closed container. It lasts 1 month (but I doubt it won’t end on the same day).