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Mauritian cassava biscuits
Biscuit manioc: crisp, lightly sweet cassava squares
In Mahébourg, on the south-east coast of Mauritius, a family biscuit works has made thin cassava biscuits on hot iron plates for more than a century, and biscuit manioc has become the island's signature tea biscuit. They are pale, square and so crisp they snap cleanly, with a gentle sweetness and flavours such as plain, coconut, vanilla or cinnamon. Mauritians eat them with a cup of vanilla tea, spread them with butter, or crumble them over a bowl of fruit. Made with cassava flour, they are naturally gluten free. Chef's tip: mix the dough with very hot water, which partly cooks the starch and makes the dough pliable; cold water is the common mistake, and the dough cracks and crumbles as you roll it.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the biscuits
- 9 oz gluten-free cassava flourplus a little for rolling
- 2 ⅞ oz caster sugar
- 1 oz desiccated coconut (optional)very finely ground, optional flavour
- ¼ tsp salt
- 1 ¾ oz buttersoftened
- 1 tsp vanilla extract
- ½ cup very hot waterjust off the boil
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Method
0/7 doneStep 1: Heat the oven to 350°F (300°F fan) and line two trays with baking paper.
Step 2: Mix 9 oz gluten-free cassava flour, 2 ⅞ oz caster sugar, ¼ tsp salt and 1 oz desiccated coconut if using in a bowl. Rub in 1 ¾ oz butter until no lumps remain.
Step 3: Add 1 tsp vanilla extract to ½ cup very hot water, pour it over the flour mix and stir with a spoon. When it is cool enough to handle, knead for 2–3 minutes into a smooth, pliable dough; add a spoonful more hot water if it cracks.
3 minStep 4: Divide in two. Roll each half between two sheets of baking paper to about 3 mm thick.
Step 5: Peel off the top sheet, cut into 6 cm squares with a sharp knife and prick each one several times with a fork. Slide the squares, on their paper, onto the trays and space them slightly.
Step 6: Bake for 20–25 minutes, swapping the trays halfway, until the biscuits are dry, crisp and just tinged golden at the edges; they should sound hollow when tapped.
25 minStep 7: Cool completely on a rack. Store in an airtight tin for up to two weeks; if they soften, crisp them in a low oven for 5 minutes.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 1 g
- Carbs
- 24 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mauritian cassava biscuits take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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