About the Recipe
This classic cookie is like the Filipino version of shortbread except it is made with cassava flour! This is a very common souvenir to bring back from the Philippines for my family because my household eats it up immediately. Also, it is very hard to find outside of where my family is from, so we have to ration these until the next trip back.
It is buttery and crumbly and it is usually made with a very intricate mold which I unfortunately could not find and then it is typically cooked in a brick stone oven giving it a distinct, smoky flavour.
Typically eaten as an afternoon snack, (or in my household, basically anytime of the day) this cookie is perfect with coffee, tea or just on its own.
Ingredients
60 g butter, soft
150 g white sugar
2 large eggs
240 g cassava flour
60 g full-fat coconut milk
Preparation
Whip butter and sugar together until lighter in colour and thoroughly mixed.
Add in one egg. Whisk thoroughly. Add in the second egg. Whisk thoroughly.
Fold in the rest of the ingredients.
Roll out the dough onto a minasa mold or if you do not have one, roll until it is about a 1/4 of an inch thick.
Place on a pan lined with parchment paper.
Bake at 350F for 20-25 minutes or until lightly browned.
Let cool completely before serving.