Made with just 1 egg and no blanching, this roasted tapioca biscuit is soft on the inside and crunchy on the outside!
No-Blank Roasted Tapioca Biscuits
Servings
25
servingsPrep time
1
hourCooking time
30
minutesDiscover how easy it is to make this delicious no-bake tapioca biscuit recipe!
Ingredients
1 whole egg
1/2 cup (tea) oil or olive oil
50 grams of grated parmesan cheese
500 grams of sour or sweet cassava starch
Milk at room temperature until done
Oregano (amount to taste)
Salt (amount to taste)
Directions
- Add the egg to a container and mix well with a fork or whisk.
- Add the tapioca starch, oil or olive oil, grated Parmesan, salt, oregano and stir until the lumps are removed.
- Add milk little by little while stirring until the dough becomes soft but takes a while to fall off the spoon.
- Transfer the entire dough to a pastry bag and shape them into any shape you prefer on a baking tray.
- Sprinkle oregano to taste on top of the cookies and bake them in a preheated oven at 180º₢ for around 30 minutes.
- Wait for the cookies to cool to room temperature and remove them from the pan.
- Transfer the cookies to a plate of your choice and they are ready to eat.
