The roasted tapioca biscuit is ideal for breakfast, an afternoon snack or as a snack. It can be served with a delicious cup of coffee!
Prepare coffee, tea, juice or chocolate milk and enjoy this very easy roasted tapioca biscuit recipe. This way, snack time will be even better and everyone will love it.
Furthermore, the roasted starch biscuit is also a great snack option that you can serve to your guests. Anyway, it will take you around 25 minutes to prepare this delicious recipe, which yields 30 servings. Check out.
Baked tapioca biscuit recipe
Ingredients
- 500 g of sour cassava starch
- 200 ml of boiling water
- 150 ml oil at room temperature
- 5 eggs
- Salt to taste
Preparation mode
- First, take a bowl and add the cassava starch, boiling water and oil.
- Then, mix the ingredients well and add salt to taste.
- Then add the eggs, one at a time, until the dough is consistent.
- Now, place the dough in a piping bag.
- In a mold, shape the tapioca starch cookies into the shape you prefer. Remembering that there is no need to grease the pan.
- Finally, bake the cookies in a medium oven, 180º, preheated, for around 25 minutes.
- Then, serve the roasted tapioca biscuits with a side dish or alone.
Tips
1- How to shape the roasted tapioca biscuit
It is important that when shaping the dough into the pan, you leave space between one tapioca starch cookie and another so that they do not stick to one another.
2- Recipe options
Furthermore, it is also possible to vary the recipe. Like the fried starch biscuit version or made with sweet starch instead of sour starch, for example.
3- How to store
Finally, it is important to store roasted tapioca biscuits well to prevent them from losing their crunchiness. Or that its flavor changes.
So, if you liked this recipe, you’ll also like this one: Rain cake: 10 variations of the traditional recipe.
