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Golden brown Broa de Fubá cornmeal cookies with peanuts on a serving plate
Brazilian cookies with peanuts and cornmeal

Brazilian Peanut & Cornmeal Cookies (Broa de Fubá)

Author: Flavelo
Recipes Cakes and Desserts Appetizers
This recipe showcases the unique hydration properties of cornmeal (Fubá). Unlike wheat flour, cornmeal provides a gritty texture that softens slightly upon baking but retains a pleasant crunch. The addition of fennel seeds (Erva Doce) offers an aromatic contrast that cuts through the density of the fat and sugar.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 12 servings
🔥 Calories 229 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Electric Hand Mixer: Necessary to cream the butter and sugar thoroughly, creating the aeration needed for these dense cookies.
  • Baking Sheet with Parchment: Cornmeal dough is sticky. Parchment ensures they slide right off without breaking.

Allergen Information

⚠️ Gluten
⚠️ Eggs
⚠️ Dairy
⚠️ Peanuts

Instructions

1 ✓

Preheat your oven to 350°F (180°C). In a medium bowl, whisk together cornmeal, flour, ground peanuts, fennel seeds, baking powder, and salt.

Tip: Using fine cornmeal is crucial; coarse polenta will result in cookies that are hard enough to break a tooth.
2 ✓

Cream the butter and sugar until light. Add eggs one at a time, beating well.

Tip: Properly creamed butter incorporates air, which helps the heavy cornmeal dough lift slightly during baking.
3 ✓

Add dry ingredients alternating with milk. Mix until a stiff dough forms.

Tip: The dough will be sticky. Wet your hands or use oil to handle it, but do not add excess flour or the cookies will dry out.
4 ✓

Shape into balls and place 2 inches apart on a baking sheet.

Tip: These cookies do not spread much, so if you want them flatter, press them down gently before baking.
5 ✓

Bake for 20–25 minutes until the tops crack slightly and bottoms are golden.

Tip: The cracked top is a sign of proper leavening and is the traditional aesthetic of a 'Broa'.

Recipe FAQ

Why didn't they crack on top?
Your oven wasn't hot enough, or you used too much flour. The rapid expansion from heat causes the crack.
Can I use polenta?
No. Polenta is too coarse. Look for "Fubá" or fine corn flour/meal.
Storage?
Airtight container for up to 5 days. They are great for dipping in coffee as they age.

Ingredients

  • 1.5 cups Fine Cornmeal (Fubá)
  • 1.5 cups All-Purpose Flour
  • 3.5 oz Roasted Peanuts (ground)
  • 1 tsp Fennel Seeds (Erva Doce)
  • 3/4 cup Granulated Sugar
  • 2 large Eggs
  • 2/3 cup Whole Milk
  • 6 tbsp Unsalted Butter (room temp)
  • 1 tbsp Baking Powder
  • 0.5 tsp Salt