The functional cassava starch biscuit is a version of the traditional cassava starch biscuit, which uses chia and has no milk in the composition.
The tapioca starch cookie is one of the most beloved of all. It is ideal for serving for breakfast or a quick afternoon snack, accompanied by a cup of coffee. But for those looking for an even healthier version of this recipe, we bring you the functional tapioca biscuit.
The functional cassava biscuit brings the usual flavor, with the addition of chia and does not contain milk. Therefore, it is an ideal option for those who are lactose intolerant, for example, or just looking for healthier versions of traditional recipes.
Anyway, this recipe is delicious and very easy to make. Preparation time is on average 45 minutes, and yields 60 cookies depending on size.
By the way, also check out the recipe for fried cassava starch biscuits.
Functional tapioca biscuit recipe
Ingredients
- 250 grams of sour cassava starch
- 1 ovo
- 120 ml corn oil or soybean oil
- 200 ml of cold water
- 1 teaspoon of salt (ideally use Himalayan pink salt)
- 2 tablespoons of chia seeds
Preparation mode
- First, start by boiling 150 ml of water and add the oil.
- Then, turn off the heat and slowly add the sour cassava starch, along with the chia and salt.
- Mix everything very well with the help of a spoon.
- Then, take the still warm dough to the mixer and add the egg.
- Beat everything very well until the dough is very homogeneous and gradually add the rest of the water.
- So, transfer the dough to a pastry bag and cut off the tip.
- On a baking tray, make the cookies in the shape you prefer, round or long.
- Place the tapioca starch cookies in the preheated oven at 200°C for 15 to 20 minutes.
- Finally, remove from the oven and wait for it to cool before serving.
Tips for preparing functional tapioca biscuits
- There are people who like their cookies more golden, others who like them whiter. Therefore, depending on how you prefer, you can leave more or less time in the oven. Check out the recipe for traditional roasted cassava starch biscuits here.
- To store the functional tapioca cookies, The tip is to store it in tightly closed jars or plastic bags to prevent it from softening.. This way, they remain as crispy as ever.
- Another tip is regarding size, the thinner the cookie, the crispier it will be baked.
- The recipe asks you to use a mixer, but if you don’t have one, you can beat it with a spoon, as best you can. In this case, the dough will be a little thicker, but the flavor will still be the same.
Anyway, what did you think of this recipe? Take the opportunity to also learn how to make cheese bread with a blender.
Sources: Isabel Krempel Cozinha Travessa
