Ballokume
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Ballokume
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Ballokume is a traditional Albanian biscuit from the city of Elbasan, prepared from cornmeal, eggs, sugar, and butter and traditionally eaten on March 14th during Dita e Verës (Summer day).
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Ingredients
- 2 cups melted butter (warm)
- 2 ½ cups caster sugar
- 8 eggs
- 2 tablespoons water of ashes (or 2 tablespoons of milk)
- 6 cups cornmeal
Instructions
- Pour 1 tablespoon of ashes from a wood fire into a bowl. Add 3 tablespoons of water and stir well. Let stand and steep for 30 minutes, then strain through a cheesecloth.
- In the absence of ashes, milk can be used.
- In a large copper container, add the melted butter.
- Add the sugar and mix well for 3 minutes with a wooden spoon until you obtain a foamy mixture.
- Then add the eggs one by one while continuing to beat for 10 minutes.
- Add 2 tablespoons of water of ashes (or 2 tablespoons of milk) and beat again for 5 minutes.
- Finally, add the flour gradually and mix all the ingredients until obtaining a very homogeneous dough.
- If the mixture appears liquid, add 1 or 2 spoonfuls of all-purpose flour and mix well.
- Cover the dough and let it sit at room temperature for 20 minutes.
- Preheat an electric, gas oven or wood oven to 350 F (170 C),
- Form small 2 oz. balls and place them, spaced well on a baking sheet, greased or lined with parchment paper.
- Flatten each ball slightly after shaping them
- Bake for 40 minutes.
- When out of the oven, wait 20 minutes before placing the ballokume on a rack to allow them to cool completely.
- Store them in an airtight metal box.
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