West Indian Spiced Taai-Taai Cookies

Ingredients

In this West Indian adaptation of taai-taai, we infuse the cookies with the vibrant flavors of the Caribbean. The original Dutch recipe is enhanced with West Indian spices such as cinnamon, nutmeg, and allspice, which add warmth and depth to the cookies. Additionally, we incorporate tropical ingredients like coconut and rum to give the taai-taai a distinct West Indian twist. We alse have the original recipe for Taai-taai, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) molasses 1/4 cup (60ml) molasses
• 1/4 cup (60ml) dark rum 1/4 cup (60ml) dark rum
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/4 teaspoon baking soda 1/4 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (50g) desiccated coconut, for coating 1/2 cup (50g) desiccated coconut, for coating

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 3g
• Carbohydrates (total, sugars): 19g, 10g
• Protein: 1g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, baking soda, and salt.
2. 2.
   In a separate bowl, whisk together the molasses, dark rum, coconut milk, and melted butter.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.
4. 4.
   Cover the dough and refrigerate for at least 1 hour.
5. 5.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
6. 6.
   Take small portions of the dough and roll them into balls, approximately 1 inch in diameter.
7. 7.
   Roll each ball in the desiccated coconut, ensuring they are evenly coated.
8. 8.
   Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart.
9. 9.
   Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
10. 10.
    Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before measuring to ensure the creamy part is well mixed with the liquid.
• Dark rum — If you prefer a non-alcoholic version, you can substitute the rum with an equal amount of apple juice or pineapple juice.

Tips & Tricks

• For an extra burst of flavor, add a pinch of ground cloves to the dough.
• If you prefer a spicier kick, increase the amount of cinnamon and nutmeg.
• To make the cookies more festive, drizzle them with a glaze made from powdered sugar and lime juice.
• Store the cookies in an airtight container to maintain their soft and chewy texture.
• These cookies make a wonderful homemade gift for friends and family during the holiday season.

Serving advice

Serve these West Indian Spiced Taai-Taai Cookies as a delightful treat alongside a cup of spiced tea or coffee. They are perfect for enjoying during festive occasions or as a sweet indulgence any time of the year.

Presentation advice

Arrange the cookies on a platter or in a decorative tin, sprinkled with a dusting of powdered sugar. You can also garnish with lime zest or a sprinkle of cinnamon for an extra touch of elegance.