Coques (Andorran Flat Cakes) is a traditional Andorran recipe for a flat cake made from a flour and egg mixture with stale bread. The full recipe is presented here and I hope you enjoy this classic Andorran dish of: Coques.
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This is a truly classic Andorran dish which can be flavoured with a range of spices, oils or honey and other syrups used instead of the sugar. What's presented here is the base recipe on which various adaptations can be created.
Ingredients:
300g bread rolls, roughly torn into chunks
400g sugar
150ml hot water
8 eggs
600g flour
175ml oil (which can be any of a whole range of vegetable or flavoured oils)
Method:
Beat the eggs in a bowl, then whisk in the flour, sugar, oil and hot water. Mix the ingredients thoroughly then cover and set aside to rest for an hour.
In the meantime, refresh the bread by plunging in cold water two or three times then crumble into the batter. Mix to combine then take a small handful of the mixture (add more flour if too wet) and shape into flat rectangles before transferring to a lightly-greased baking tray. Place in an oven pre-heated to 180°C and bake until nicely golden brown and cooked through (about 25 minutes). Serve warm, dusted with a little icing sugar.
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