Bonbon Amidon (Starch cookies)

I think I have a very strong olfactory (smell) memory.
It’s something that I’ve tried to understand and that I yet get to decipher.
Most people could smell something and it could remind them of a moment in time, of a certain food or a person.
But in my case, it’s totally different. It’s the opposite. I can ” smell ” a memory.
For example, I’d remember a moment, a certain food or a person and the smell would come to mind.
The scent/aroma would just come out of nowhere.
It’s in my brain. As in, the particles are not floating in the air, yet that memory is coded by that smell.

…Ok! I think you’ve had enough of my weird talk. lol
Why am I talking about smells and memories?
Well, from the title you probably can guess that this morning the smell of Starch cookies just kept bothering me. I’ve been craving them and I think I only had them once. So how come that memory is so strong? No idea!

Here we go.
Starch cookies’ ingredients are almost similar to those of regular sugar cookies.
The only difference is that one ingredient is substituted for another.
Starch replaces flour.
Starch has a certain consistency about it. It would make the cookies look brittle. However, after each bite, they melt in your mouth.

I’ve been looking for a recipe all over the place but I think I’ve found one that is pretty accurate!
Right here

Since it’s in FRENCH. I’ll translate


  • 2 eggs
  • powdered cinnamon
  • powdered  nutmeg
  • vanilla essence
  • 1/2 lb (about 1 cup) of sugar
  • 1 cup of butter (16tbsps = 2 sticks)
  • 4 cups of starch (I’d use cornstarch)
  • 2 tsp of baking powder
  • 1 pinch of salt
  • lemon zest


  1. Sift starch and baking powder together
  2. Add eggs, butter, lemon zest, vanilla essence, cinnamon and nutmeg
  3. Slowly add the dry mixtures until firm.
  4. Sprinkle some flour over your counter. Roll your dough and use a cookie cutter to separate.
  5. Place some parchment paper on your sheet pan ( you can also coat the surface with butter) then place your cutouts on it.
  6. Cook for 20 mns at 350F

Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

4 thoughts on “Bonbon Amidon (Starch cookies)

  1. I just found your site. I haven’t had a chance to try your recipes yet but I’m super excited. Thanks for sharing them.

  2. I have tried your recipe for the Konparet, it was so delicious that I would yo know if you have one for the Gateau Massif, it is also known as the bread of Jeremie, Haiti.

    1. I have never heard of the Gateau Massif but it’s definitely being added to my repertoire. I have to say though that the bread of Jeremie is also known as “Konparet’. Could it be the same thing?
      One more recipe to hunt down ! Stay posted!

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