1 kg of sweet cassava flour
500 g of unsalted butter
2 eggs
100 g of grated coconut
1 teaspoon of active dry yeast
2 tablespoons of granulated sugar
1 kg of sweet cassava flour
500 g of unsalted butter
2 eggs
100 g of grated coconut
1 teaspoon of active dry yeast
2 tablespoons of granulated sugar
1 Preheat the oven to 350°F (180°C)
In a bowl, mix together sweet cassava flour, unsalted butter, eggs, grated coconut, active dry yeast, and granulated sugar
2 Work the dough until it becomes homogeneous
Shape into rolls and cut into biscuit-sized pieces approximately 5 cm long
3 Arrange in an ungreased baking dish and bake for 25 minutes or until golden brown.
