Guyuria – Chamorro Jawbreaker Cookies

Ingredients

COOKIE DOUGH
2 cups white flour
1/8 tsp salt
1 tsp sugar
2 tbsp unsalted butter
13 1/2 fl. oz coconut milk

SYRUP
1 cup white sugar
1 cup water
TOPPING (OPTIONAL)
1 tbsp sugar

Directions

MAKING THE DOUGH
Start with about 1 1/2 cup flour and mix with the salt and sugar. Cube the butter, then add to the flour mixture.

Pour in the coconut milk and begin mixing together. You want to get the dough to a pizza dough consistency.

Begin kneading more flour in until you get a firm dough. Let the dough rest in the fridge while you heat up oil in a cast iron skillet or pot to 350F.

FORMING COOKIES
Roll the dough into little balls. It helps to have a little coating of flour on your hands while rolling so the dough doesn’t stick.

To mold the cookie, take a ball of dough, and place on the back of a fork, roll the dough off the force starting and the base of the fork. If you screw up don’t worry just re-mold and try again, you’ll get the hang of it!

FRYING THE COOKIES
In batches, begin adding the cookies to the pan to begin frying.

Fry until golden brown, should take about 7-10 minutes per batch.

With a straining spoon remove the cookies from the oil. Let sit on paper towels.

SYRUP
During the last batch of cookies, bring your sugar and water for the syrup to a boil. once boiling, continue boil this down for about 5 minutes. Let cool

Place your cookies in a large mixing bowl and pour a little of the syrup in the bowl, about 1/8 cup.

Toss until evenly coated. You’ll probably need to add another 1/8 cup and toss, and repeat until it’s evenly spread.

Add some sugar, or even cinnamon sugar on top and toss.

Place on some wax paper and let sit for about 10 minutes.