Ballokume (Elbasan Butter Cornmeal Cookies) (Ballokume)

Name: Ballokume (Elbasan Butter Cornmeal Cookies) (Ballokume)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: Albania
Ingredients: Fine cornmeal — 250 g (1 3/4 cups); All-purpose flour — 100 g (3/4 cup); Butter, softened — 200 g (scant 1 cup); Sugar — 150 g (3/4 cup); Egg yolks — 3; Vanilla extract — 5 ml (1 tsp)

The Quirky Foodster Team

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20 minutes (plus chilling)

Prep

20 minutes

Cook

Servings

Ingredients

Fine cornmeal — 250 g (1 3/4 cups)
All-purpose flour — 100 g (3/4 cup)
Butter, softened — 200 g (scant 1 cup)
Sugar — 150 g (3/4 cup)
Egg yolks — 3
Vanilla extract — 5 ml (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.