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Guava Butter Biscuits are the treat you've been looking for for afternoon tea or that kid's party. They're light, and the guava paste adds a special touch. Take note of the recipe and make them today—everyone will love them!
Buttery biscuit with guava paste
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Ingredients
- 3 cups (tea) of cornstarch (cornstarch)
- 2 eggs
- 1 cup (tea) of melted unsalted butter
- half a cup (tea) of sugar
- half a can of condensed milk
- half a cup (tea) of guava jelly
- margarine and wheat flour to grease and flour the pan
Preparation method
- In a medium bowl, mix the cornstarch, eggs, butter, and sugar well until a dough forms.
- Gradually add the condensed milk and mix well until a smooth, smooth dough forms.
- With your hands, shape into balls of the same size and then flatten them, each one will be half of the cookie.
- Grease and flour a pan and arrange the cookies.
- Bake in a preheated oven at 180º for 20 minutes or until golden brown.
- Remove from the oven and wait until they are lukewarm before spreading the guava jelly. Spread the jelly on the part that was in contact with the pan.
- Make a sandwich with the biscuits and the jam between them.
- Serve immediately.
Tips
- Swap the guava jelly for softened guava paste, it's delicious.
- Add 5 drops of vanilla essence if you like.
Tapioca Biscuit
INGREDIENTS
- 280 g sour cassava starch (2 cups)
- 120 mL whole milk (1/2 cup)
- 120 mL oil (1/2 cup)
- 120 mL of Water (1/2 cup)
- 1 egg
- 10g salt (2 teaspoons)
How to prepare
- Heat the oil and milk until boiling.
- In a bowl, add the tapioca flour and salt.
- Add the hot liquids over the tapioca flour and mix.
- Lightly beat the egg and add it to the mixture.
- Gradually add water.
- Stir well to make it more uniform.
- If you want to speed up the dough, beat it with a mixer.
- The dough should have few grains and be soft, not liquid.
- Grease a baking sheet or use parchment paper if you prefer.
- Put a little water on the baking sheet to make the paper firm.
- Place the dough in a piping bag and cut off the tip.
- Make circles or whatever shape you prefer.
- Bake in a preheated oven at 200°C for about 30 minutes or until lightly golden.
TIPS: Wait for the cookies to cool completely and store them in a clean, dry, tightly closed container. They stay crispy for 3 days.
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