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Cinq Centimes (Five-cent Biscuit)
Cinq Centimes (Five-cent Biscuit) is a traditional Senegalese recipe for a classic street snack of butter cookies (biscuits) topped with peanut butter. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Five-cent Biscuit (Cinq Centimes).
prep time
20 minutes
cook time
20 minutes
Total Time:
60 minutes
Additional Time:
(+40 minutes chilling)
Makes:
12
Rating: 
Tags : Spice RecipesMilk RecipesBaking RecipesSenegal Recipes
These biscuits (cookies) are sold in every market in the larger cities of Senegal. In essence they're butter cookies topped with peanut butter and are surprisingly easy to make. Typically they are served with tea or coffee about an hour after a meal and are enjoyed by young and old.
Ingredients:
630g plain flour, sifted
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground
cinnamon
200g butter, softened
225g sugar
2 eggs
240ml sour cream
1 1/2 tsp vanilla extract
peanut butter for spreading
Method:
Begin by baking the cookies: Sift the flour, salt, baking soda, baking powder and cinnamon into a bowl. In a separate bowl cream together the butter and sugar until light and fluffy. Whisk together the eggs and vanilla extract and combine with the creamed butter, mixing thoroughly after each addition. Now add the dry ingredients alternately with the sour cream and mix to combine thoroughly. Bring the mixture together as a dough then wrap in clingfilm and refrigerate until firm enough to roll (about 40 minutes).
Turn the dough onto a lightly-floured work surface and roll out to about 6mm thick. Cut out rounds with an 8cm diameter pastry cutter and transfer onto lightly-greased baking trays. Place in an oven pre-heated to 170°C and bake for about 12 minutes, or until lightly golden.
Remove from the oven and allow to cool on the baking tray for 5 minutes then transfer to a wire rack to cool completely. To finish, spread the top of each biscuit (cookie) with peanut butter to within 5mm of the biscuit's edge.
Arrange the biscuits attractively on a serving plate. Serve with tea about an hour after dinner.
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