Our last night in Bolivia was spent with the Redekop family on Colonia El Palmar, a Low German-speaking Mennonite colony 100 kilometers from the Bolivia-Paraguay border. We had a very pleasant – albeit short – time with the family of eight; we hope that they are sharing the same sentiments. Suffice it to say that the visit was a bit of an intercultural experience (picture two sweaty, dirty guys in spandex walking their bikes down a dirt driveway at dusk to meet a family that knows hard work well, but knows it in overalls and cape dresses), but also that we found common ground quite quickly. (“You read about us in a Mennonite newsletter from Canada? No way!” The article was several months old, and they had just been talking about us recently, they said, and thought we must not be coming. Go figure.)
For breakfast, they shared coffee, fresh milk from their dairy cows, bread, and galletas de huevo – or filled egg cookies – with us before we all began our day’s work. They were more than willing to share the recipe for the cookies with me, and we had a good time translating the handwritten card from German into Spanish. Though traditionally eaten for breakfast in the Redekop family, I would imagine that these cookies could be put on a dessert table without much complaint.
Galletas de Huevo (gayehtas de wayvo)
from the Redekop family, in the Bolivian Chaco
4 c sugar
1 c heavy cream
1 1/2 c milk
2 c butter
2 T vanilla
2 T baking soda
3 t baking powder
flour & sesame seeds to taste
Place on baking sheets in 3″ circles and bake (at 350F-ish for 10ish minutes? They weren’t sure. Until lightly browned).
2 c milk
1 c sugar
1/2 c butter
1 t salt
1 t vanilla
Add cocoa to taste, if desired. Cook for 10 minutes in a saucepan; should thicken to a spreadable consistency.
Spread an ample layer (5mm) of creamy cookie spread on the bottom of one galleta and top with a second galleta to create a galleta sandwich. Makes one tubfull.