BROAS DE MEL

My mom and dad were born in Madeira, and these cookies are made with a recipe that is handed down from the “campo” ladies (old ladies that lived in the countryside).

These are baked year round but are special in our home during Christmas time. They go so quickly, we are making our fourth batch tonight. I can’t tell how many cookies are made because they are eaten while baking is taking place (haha) but I’d say a 20cm round plastic container will be filled.

150 g butter / margarine
1 full tablespoon pork lard (butcher sells this)
750 g cake flour
500 g white sugar
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 full teaspoon ground cinnamon
1 teaspoon ground aniseed
2 full teaspoons baking soda
5 eggs
3 ½ full tablespoons of molasses (black treacle)

Preheat oven to 165 ºC (fan assisted).
Start with melting the butter and lard together and set aside.
Mix all the dry ingredients together. Add the eggs and molasses and finally the butter mixture.
Knead until it forms a ball that doesn’t stick to the hands and then it’s ready to bake.
Grease cookie sheet with a thin layer of butter / margarine (very little).
Roll cookie dough into small marble sized balls and place well spaced on cookie sheet (they spread a little).
Bake for exactly 10 min.
Let them cool for a minute before taking them off the sheet and letting them cool totally.
Store in an airtight container (we use those metal cookie tins).
They will be soft cookies that will get harder with time. But they don’t last long, they are just so good!!!

Recipe and photo: Dalila De Barros Viljoen