Cookies & Crackers
Jackass Corn
Jamaica
A traditional Jamaican hard biscuit of coconut, flour and sugar, baked until crisp and dry, named for its toughness, a durable, long-lasting snack.
Original eatfuls sticker artwork
What it is
A closer look at Jackass Corn.
A traditional Jamaican hard biscuit of coconut, flour and sugar, baked until crisp and dry, named for its toughness, a durable, long-lasting snack.
What to look for
Know it when you find it.
A flat, round, very hard, dry biscuit with a sweet coconut flavour; requires dunking in tea or milk. A rustic Jamaican snack, traditionally carried on long journeys.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Jackass Corn.
Jamaica
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
North Rhine-Westphalia, Germany
Aachen Printen
Aachener Printen
Firm gingerbread from Aachen since the 1820s, made with flour, sugar, and exotic spices like cinnamon and ginger.
Libya
Abamber
A chewy almond biscuit of Italian descent made from ground almonds, sugar and egg white, cracked on top.
Wales, United Kingdom
Aberffraw Biscuit
Aberffraw biscuits are shortbread cookies from Anglesey, traditionally molded in a scallop-shell shape.
Turkey
Acıbadem kurabiyesi
Acibadem kurabiyesi, the chewy Turkish almond macaroon sold by weight in dedicated shops, is a named confection.
Kerala, India
Achappam
അച്ചപ്പം
Rice-flour and coconut-milk batter is pressed through a flower-shaped mould and fried into a delicate Kerala snack.
New Zealand
Afghan Biscuit
Afghan
Dense cocoa and cornflake biscuit topped with chocolate icing and a walnut half.
Qatar
Al-Qars Al-Uqaili
القرص العقيلي
Thin dough cooked until golden brown, then sliced into circular pieces — a popular Qatari dessert known for its delicate, crisp texture.
Castile-La Mancha, Spain
Alaju
A traditional sweet from Cuenca, Castilla-La Mancha, made of almonds, spices, boiled honey, and toasted breadcrumbs sandwiched between two wafers.