To be cookie it’s delicious! I love! It tastes the same as cheese bread, after all, it uses practically the same ingredients, but with a biscuit texture. The recipe makes one large or two medium baking dishes, if you want larger quantities, just double the ingredients.
In a container add:
- 1 cup of sweet cassava starch;
- 5 tablespoons of grated parmesan (from a bag);
- 1 tablespoon full of butter or margarine at room temperature;
- 2 tablespoons of milk at room temperature;
- 1 ovo;
- 1 pinch of salt.
Mix everything until it becomes a homogeneous dough that doesn’t stick to your hands. You may need a little more milk or tapioca flour to reach the correct consistency. There is no way to define the exact amount of salt because Parmesan can be less or more salty. I take a “little bit” of the raw dough and taste it. When finished, it will look like this:
Preheat the oven to 180ºC.
Shape the cookies into whatever shape you want. The thinner, the crispier. I make a little ball, then flatten it and press it with a fork to make little lines. Place on a baking tray greased with butter (I didn’t grease it because I used the silicone mat).
Bake until lightly golden. About 10 to 15 minutes (but the ideal is to keep an eye on it because each oven has its peculiarities). I make a small income because if it would yield 5 thousand cookies I would eat them all!
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