Belizean Johnny Cakes
Soft on the inside with a light golden crust, these traditional Belizean johnny cakes are baked with coconut milk and served warm for breakfast.
Ingredients
- wheat flour450 g
- baking powder15 g
- salt5 g
- sugar10 g
- shortening60 g
- butter30 g
- coconut milk350 ml
- oil10 ml
Instructions
Preheat the oven to 205 °C (400 °F). Grease a baking sheet.
In a large bowl, combine the flour, baking powder, salt, and sugar.
Add the shortening and butter; rub them into the dry mixture with your fingertips until crumbly.
Gradually pour in the coconut milk, stirring, until a soft dough forms. Knead for 3–5 minutes, just until smooth.
Cover the dough with a towel and let it rest for 15 minutes. Then divide it into 6 equal portions, roll into balls, and flatten each into a thick round patty.
Place the patties on the prepared baking sheet, prick the top of each with a fork, and bake for 20–25 minutes, until golden and cooked through in the middle.
Let the johnny cakes rest for 5 minutes and serve warm.
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