First up, you’ll need to gather your ingredients. For this traditional recipe, simplicity is key. You’ll need:
- 2 cups of cassava flour
- 1/2 cup of sugar (adjust to taste)
- 1/2 cup of butter or margarine, at room temperature
- 1/4 teaspoon of salt
- 1/2 cup of water (you might need a little more or less, so be flexible)
Start by mixing your cassava flour and salt in a bowl. Then, get your butter in there, mixing it with your hands until you’ve got a texture resembling breadcrumbs.
This step is crucial for getting that crumbly, biscuity goodness we’re aiming for. Next, sprinkle in your sugar, and slowly add water, mixing until you form a stiff dough.
This isn’t your soft, fluffy bread dough; it’s supposed to be hard to hold up to the baking process.
Once your dough is ready, it’s time to roll it out. Aim for about a 1/4 inch thickness; we’re not making pancakes here, but we’re also not crafting armor plates.
Cut into your desired shapes – traditional rectangles, or get fancy with some cookie cutters. Place them on a baking tray lined with parchment paper, giving them some room to expand.
Slide them into a preheated oven at 180°C (350°F) and bake for about 20-25 minutes, or until they’re golden brown and crisp.
Let your biscuits cool off before attempting a taste test – patience is a virtue, after all. These hard cassava biscuits are perfect as a standalone snack or paired with a cup of tea or coffee.
So, there you have it, folks. Making hard cassava biscuit is as easy as pie (or, well, biscuits). This snack offers a crunchy, satisfying treat that’s bound to become a staple. Happy baking, and even happier snacking!