The best recipe for sweet tapioca starch cookies

How about learning how to prepare several traditional sweet cassava cookie recipes? Well, we're going to show you some of these easy and super delicious recipes!

Tapioca biscuits are enjoyed by many people, especially our grandparents who always maintained the tradition of serving them at São João, along with a strong cup of coffee.

So in the Kitchen Manual We'll teach you how to make 3 incredible sweet cassava cookie recipes! Check out all the information below and then enjoy.

SWEET TAPIOCA BISCUITS

Ingredients:

• Sweet cassava starch – 500 g
• Water – 1 cup (200 ml)
• Medium eggs – 5 units
• Vegetable oil – ¾ cup (150 ml)
• Salt – 1 pinch

Method of preparation:

1. Let's start this recipe by heating the water until it boils and then remove it from the heat and add the water to the cassava starch, in a wide bowl, scalding all of the cassava starch.
2. Then wait for it to cool and then mix it using a spoon or your own hands. At this point, return it to the oven at a temperature of 180ºC.
3. Then, combine the oil with a pinch of salt. Add the eggs and mix until they are fully incorporated. Add the eggs one at a time until the dough is uniform and has a sticky texture.
4. If the dough is too soft, transfer it to a piping bag and shape your cookies on the greased and floured baking sheet. If the dough is firm enough, use your hands to shape it.
5. Bake in the oven at 180ºC for 15-20 minutes or until they rise and turn golden brown. Remove and let cool completely before tasting. Snack on the tapioca flour cookies whenever you feel like it, as they are diet-friendly, and let us know what you think in the comments. Enjoy your meal!
6. Pay attention! Whatever process is used in these tapioca starch cookies, what you should look for is a longer cookie shape, resembling a finger. And don't forget to leave some space on the baking sheet so the cookies don't stick together when baking in the oven.

FRIED SWEET TAPRICOT BISCUITS

Ingredients:

• Sugar – cup (160 grams)
• Salt – 1 pinch
• Small eggs – 4 units
• Sweet cassava starch – 3 cups

Method of preparation:

1. First, sift all the tapioca flour and sugar into a bowl and add the eggs, one at a time, while you mix. As soon as you finish adding the eggs, continue mixing the dough until it reaches the point where it can be rolled and prevents it from sticking together.
2. In fact, depending on the size of the eggs, you may only need 3 units. So check the consistency of the dough after adding the amount of eggs you use and mixing well.
3. Once it is at the right point, shape the dough of this sweet cassava cookie into a ring shape.
4. Now put enough oil in the pan to cover all the cookies and leave it on medium heat. As soon as they heat up, but not too much, fry your cookies, not filling the pan.
5. Then, turn the cookies over and, when they are evenly browned, remove them and let them drain on paper towels.
6. Tip: Don't let the oil get too hot, this is what causes the cookies to burst.
7. Finally, wait for the cookies to cool a little more and then serve them! Make a cup of coffee so you can enjoy the tradition of our grandmothers' June festivals!

TAPRICOT BISCUITS ON A BOARD

Ingredients:

• Sweet cassava starch – 300 grams
• Oil – in 1 cup of cottage cheese
• Eggs – 5 units
• Salt – 1 teaspoon
• Grated Parmesan – 1 tablespoon cheese (optional)

Method of preparation:

1. Very easy to prepare, just take the baking tray and start beating eggs together with oil in a blender and, gradually, add the tapioca flour, salt and, if desired, the cheese too, to mix well with a spatula, as this mixture is very dense.
2. Stay tuned! It depends on your preference, and if your blender is not the most powerful, you can mix it manually.
3. Then, transfer this cassava flour mixture to a rectangular baking tray that has already been greased with oil, as well as the sides, and let it bake in a preheated oven (180ºC) until it browns well and becomes nicely crispy.
4. Pay attention! The dough will rise a lot while baking, so don't let it burn.
5. Once you have done this, remove your cookies from the oven and serve them hot or warm. These sweet tapioca starch cookies on a baking tray are the kind of cookies you'll want to nibble on when you're hungry, and we hope you enjoy your meal!
6. Stay tuned! This is a type of cookie that loses its volume after it comes out of the oven, so don't be discouraged, because it's quite normal.

If you liked the sweet cassava cookie recipe, our team has put together some tips to help you avoid bursting your cookies. So check out these tricks and secrets to prevent this from happening again!

Make your sweet tapioca starch cookies without letting them explode!

As tapioca cookies are very popular, when they burst, this moment can be very unpleasant when you put them in to fry!

There is a very simple explanation for this that we will show here on our website, so that you can understand it once and for all and never have to go through it again!

The trick you need to do to avoid bursting the tapioca cookies is just adjusting the oil and its temperature for frying.

This oil cannot be too hot, so that the cassava starch does not break and end up exploding when the oil enters it.

That's why you heat the oil over medium heat for 1 minute and fry the sweet cassava cookies and leave them at the ideal temperature.

If, when frying your tapioca cookies, they start to burst, reduce the heat to lower the temperature of the oil.

Do you have any secrets to keeping tapioca cookies from bursting easily?

For people who love a recipe of sweet cassava cookies This was an excellent article with a lot of information!!