Gari and cassava comes together perfectly in this cassava coconut biscuits.
I am thrilled to share this biscuit recipe today.
Cassava coconut biscuits. But do not shy away from it yet; I have taken up a challenge from my sister to use our local ingredients specifically our flours to make baked goods.
I came across it again as I was strolling the cool streets of the world-wide web and I am glad I did.
It is basically gari, fresh coconut, baking powder and flour mixed with margarine or butter, sugar and egg and baked
Lets get into details;
- Gari: a course flour made from fermented grated cassava.
- Coconut: fresh coconut is used because gari absorbs a lot of moisture and tends to be dry and we need to feed it.
- Egg: to help bind everything and for moisture.
The end result is a crispy biscuit which is a little chewy.
- 2 tablespoon/ 28g butter or margarine
- 1/4 cup/50g sugar
- 1/2 cup/60g pastry flour
- 1/2 cup gari
- 3/4 cup grated fresh coconut about 55g-60g
- 1 egg
- 3/4 teaspoon baking powder
Preheat an oven to 180°C or 350°F. Put gari into a food processor or blender and blend till smooth. Whisk the gari, baking powder and flour together.
In a mixing bowl, beat sugar, margarine or butter together. Add in egg, vanilla and fresh coconut. Mix in the dry ingredients.
Scoop a tablespoon full of dough onto a baking stray. Press firmly with the back of a spoon. Bake in the preheated oven for 12- 15 minutes till the edges are golden. Store biscuits in an airtight container for 7 days. Unbaked biscuits dough can be stored in the freezer for 3 months.
Adapted from Betumi blog