Baked Tapioca Biscuits: Crunchy and Irresistible
Baked Tapioca Biscuit
Discover the perfect recipe for making baked tapioca cookies, crispy on the outside and soft on the inside!
Introduction – Baked Tapioca Biscuit
Baked cassava starch cookies are a traditional Brazilian delicacy, known for their light and crunchy texture. Made from cassava starch, these cookies are a true classic on many tables, especially in the North and Northeast regions of Brazil. Their simple recipe and unmistakable flavor make them an excellent choice to accompany breakfast or an afternoon snack. If you are looking for an easy and delicious recipe to prepare these cookies at home, you are in the right place!
Ingredients – Baked Tapioca Biscuit
2 cups of sour cassava starch
1/2 cup vegetable oil
1 cup of milk
1 egg
1 teaspoon salt
1 cup grated cheese (parmesan or cheese of your choice)
1 teaspoon baking powder
Preparation Method – Baked Tapioca Biscuit
1. Preparing the Dough:
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or grease it with butter.
In a large bowl, place the sour cassava starch and salt. Mix well.
Heat the oil and milk together until hot, but not boiling. Pour this hot mixture over the cassava starch and mix quickly until the cassava starch is well incorporated and the mixture is smooth.
Add the egg and mix again until the dough is smooth.
Add the grated cheese and baking powder to the dough, mixing until you get a uniform mixture.
2. Shaping the Baked Tapioca Cookie:
Using your hands or two spoons, make small portions of dough and shape them into small balls or shapes of your choice. Place them on the baking sheet, leaving space between each one.
The balls will spread a bit during baking, so don’t place them too close together.
3. Baking the Baked Tapioca Cookie:
Place the baking sheet in the oven and bake for about 20-25 minutes, or until the cookies are golden brown and crispy.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
4. Serving:
Serve baked tapioca flour cookies as a crunchy snack, side dish, or to welcome guests. They are great on their own or with coffee or tea.
Tips for Perfect Cookies
Milk Temperature: Make sure the milk and oil are hot when mixing with the tapioca flour. This helps ensure the dough has the correct texture.
Shaping: To get uniform cookies, try to shape the cookies into balls that are similar in size. This helps ensure even baking.
Storage: Store cookies in an airtight container after they have cooled completely to maintain their crispiness.
Benefits of Ingredients
Sour Tapioca Flour:
Gluten Free: Tapioca flour is a great option for those who are gluten intolerant.
Light Texture: Provides a crispy and light texture to the cookies.
Vegetable Oil:
Necessary Fat: Adds fat to the dough, contributing to the crispy texture of the cookies.
Milk:
Hydration: Helps to hydrate the dough and obtain the desired consistency.
Grated Cheese:
Flavor: Adds a delicious flavor and a touch of richness to cookies.
Baking powder:
Yeast: Helps to lighten the dough and make the cookies fluffier.
Similar Recipe Recommendations
Sweet Tapioca Biscuit: If you like the taste of tapioca flour, try this sweet version, perfect to accompany coffee or tea.
Cheese Bread: Another Brazilian classic, made with tapioca flour and cheese, which is also crispy and tasty.
Tapioca Flour Doughnut: A variation of tapioca flour cookies, ideal for those who enjoy a light and tasty snack.
Perfect Moments to Prepare
Breakfast:
Start your day with a light and crunchy snack, perfect to accompany your breakfast.
Afternoon Snack:
Tapioca cookies are an excellent option for a quick and tasty afternoon snack.
Reception of Visitors:
Serve the cookies as an appetizer at meetings and gatherings, providing a tasty snack for your guests.