What to do when a few pounds of frozen cassava stare at you every time you open your freezer? Make some cookies out of them! The most amazing thing about the world being so rich and diverse (and about the internet) is that if you want to try a recipe you’ve never made before, you will find a blueprint for it. I checked out tropicalchefs.com, found a recipe that I thought looked good and then ran with it. The end products were delicate, barely sweet treats that when sampled felt like you had just taken a bite out of a bubble. I wasn’t sure what the ginger cassava combination would taste like, but it turned out to be a lucky one.
Cassava ginger cookies Recipe
Print recipe| Serves | 10-12 |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Total time | 30 minutes |
| Meal type | Dessert |
Ingredients
- 10 tablespoons butter
- 40g sugar ( or a little less)
- 2 tablespoons freshly grated ginger
- 1 teaspoon ground cinnamon
- 60ml honey
- 180g finely grated cassava
- 450g plain flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Directions
| 1. | In a bowl, cream together the butter and sugar until light and fluffy. Blend in the ginger, cinnamon, honey and the egg. Fold the cassava in the mixture. |
| 2. | Sift the flour, baking powder, baking soda and salt together in a separate bowl, then add in the butter mixture and combine by mixing thoroughly. |
| 3. | Drop rounded tablespoons of the mixture onto an ungreased baking tray. Place in an oven preheated to 375F and bake for 7 minutes. |
| 4. | Take the cookies out of the oven, cool on a wire rack then serve. |
