Queki Biscuits is a traditional Panamanian recipe for a classic crunchy biscuit (cookie) incorporating desiccated coconut and cinnamon in the dough. The full recipe is presented here and I hope you enjoy this classic Panamanian version of: Queki Biscuits.
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Queque, queki or keke, (even in Panama they can’t quite decide how to write down the name of this traditional biscuit). Every family has their own recipe for queki biscuits. In some recipes you will only find coconut and sugar cane syrup (miel de caña) as flavouring. In other recipes you can find almost all of the spices used in gingerbread or the Dutch speculaas. Queki biscuits are sometimes made with eggs which makes them light and fluffy. I chose a version without egg with a slightly more compact and biscuit-like. If you don’t bake these cookies too long, they will stay soft, if you bake them a little longer, they will become nice and crunchy. I prefer the crunchy version of the queki biscuit; but just try and find out which one is your favourite.
Ingredients:
225g of flour
40g grated desiccated coconut
pinch of salt
¼ tsp ground cinnamon
½ tsp baking soda
1½ tbsp of butter, diced
80ml kitchen syrup (+ more if needed)
Method:
Preheat your oven to 180°C.
In a large bowl mix the flour with the coconut, salt, cinnamon and the baking soda.
Rub the butter into the flour mixture with your fingertips until the mixture resembles fine crumbs. Mix in the kitchen syrup and shape the resultant dough into a ball. Add some extra syrup if the dough is still crumbly.
Roll about 20 balls from the dough and arrange on a baking tray lined with parchment paper.
Transfer to the centre of you oven and bake for 20-25 minutes, until cooked through.
Remove from the oven and let the biscuits cool on the baking tray before serving or storing.
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