Desserts
Ballokume (Elbasan Butter Cornmeal Cookies) (Ballokume)
Ingredients
- - Fine cornmeal — 250g (1 3/4 cups)
- - All-purpose flour — 100g (3/4 cup)
- - Butter, softened — 200g (scant 1 cup)
- - Sugar — 150g (3/4 cup)
- - Egg yolks — 3 (3)
- - Vanilla extract — 5ml (1 tsp)
Method
- Cream the butter and sugar together until light and fluffy.
- Beat in the egg yolks and vanilla extract.
- Gradually mix in the cornmeal and flour until a soft dough forms.
- Chill the dough for 30 minutes.
- Preheat oven to 180°C (350°F) and line a baking tray with parchment.
- Shape the dough into small flattened rounds and place on the tray.
- Bake for 18-20 minutes until the tops are golden and slightly cracked.
- Cool completely on the tray before serving, as they firm up while cooling.
Introduction: Rich, buttery cornmeal cookies with crackled golden tops, traditionally baked in Elbasan to welcome the arrival of spring.
Cultural Background: Ballokume is inseparable from Dita e Verës, the Albanian Summer Day festival celebrated on March 14th, when households in Elbasan bake large batches to share with family and neighbours.
Tips: Chilling the dough prevents excessive spreading during baking. Let the cookies cool fully — they’re fragile while still warm.
Variations: Add lemon zest to the dough for a brighter flavour. Some Elbasan bakers add a touch of ground orange peel for extra fragrance.
Vegetarian/Vegan: Naturally vegetarian; not easily adapted to vegan due to the butter and egg yolks central to the texture.
Serving Suggestions: Serve with tea or coffee as part of a Dita e Verës spread.
Storage: Store in an airtight container at room temperature for up to a week.
Reheating: Not necessary — best enjoyed at room temperature.
Nutrition: 210 kcal | Protein 2g | Carbs 22g | Fat 13g
FAQs:
Q: Why is my dough too crumbly to shape? A: This usually means it needs a touch more softened butter or a slightly longer mixing time. Q: Can these be made ahead of the festival? A: Yes, they keep well for about a week stored in an airtight container.
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