Tustacas are a Honduran cookie often enjoyed as an afternoon snack, or merienda, dipped or soaked in coffee. The simplest, most traditional tustacas are made of a masa harina base and a coating of panela, or unrefined whole cane sugar.
In this version from Honduran-American baker and Saveur Blog Award-winner Bryan Ford, cocoa lends a complimentary bitter note to the masa dough while a generous layer of chocolate melts into the sugar topping. Ford likes to pair these intensely sweet-and-salty treats with horchata, a refreshing rice drink popular throughout Honduras and other Latin American countries.
Featured in: "A Honduran-American Baker’s Tustacas Obsession."
- 3¾ cups (450 g) masa harina
- ¼ cup (20 g) cocoa powder
- 1½ tsp. baking powder
- 1½ tsp. baking soda
- 1 cup (250 g) queso fresco or farmer’s cheese
- 6 Tbsp. (100 g) unsalted butter, softened
- ¼ cup (50 g) sour cream
- 2 large eggs
- ¾ cup (100 g) finely grated panela (or substitute dark brown sugar)
- 1¼ cups (250 g) bittersweet chocolate, coarsely chopped
- Flaky sea salt, for garnish
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