For taste; 10 over 10 minus nothing is what this was. Am i patient plenty during experiments to have done that? I am explicitly still pacing myself to see which of my creations will be adopted globally hehe. Could I have blended it a little more? Boy have we come a extended way from just content creation to dish creations.
Garri cookies, garri pancakes, garri margaritas! This recipe went through so several variations in my mind ahead of i settled on these options I am about to communicate.
Sure! For texture, the cookies were giving a slightly grainy shortbread vibe but what’s life excluding a little grit? Some creations may stick and others not so much but at least the ministry is moving. These garri cookies are surely a starting idea. No lol but we move.
1 small Egg
1/8 tsp Baking Powder
Ingredients
30g Cold Butter
Method
Insert your other ingredients in and in conclusion whisk your egg in.
1/8 tsp Baking Soda
2 Tbsp Potato Starch or Corn Starch
2 Tbsp Sugar
When I used the savoury lens, i thought candied egusi together with an iru caramel which by the method mirrors a dark chocolate truffle flavour. Pistachios, candied peanuts, almond butter, all the variations that will present recognized for regular consumers.
When I was thinking of the garri cookies, i thought about it throughout the lens of sweet to have all types of nuts including it. Equitable!! Let’s do simple, you try it and i take you on a journey with me to do crazier things.
Then i thought to myself, the crowd I am creating for may still prefer this in the simplest make so why go all the method at first try?
Recipe for Garri Cookies
NB: You can also mill the garri to be finer and sieve before mixing with the butter.
1/3 cup + 1/8 cup Garri
In a bowl using the garri, grate in your cold butter and mix till it forms a crumble.
When consumed sweet, we have it alongside sugar and roasted peanuts (groundnut) and some persons go a lactose coma step further and douse it together with milk. In the making of ijebu garri, it is left to ferment a little longer than the savoury garri option, giving it a pleasant tart flavour from the cassava fermentation. For a savoury option, we have garri alongside soups and stews as our primary carbohydrate source for that meal. Some regions add a bit of palm oil to the garri when they are dry-frying it and so it gives the color of yellow garri.
In the real world, we consume garri as both a sweet and savoury handle. A dough-like texture if you’d like and it’s plain ample that it pairs well together with all soups and stews. The garri normally consumed sweet is ijebu garri. I never got the milk thing. A little too unrealistic for me.
When your garri cookies are baked, place it on a cooling rack and enjoy the gritty crunch.
Together with a smidgen of oil, grease your palms, scoop the mix onto your palm and flatten the cookie and transfer to a baking tray lined using parchment paper. If you prefer to insert toppings like raisins and the likes, this would be the flawless time to do so.
In a pre-heated oven of 120 degrees celsius, place the tray of cookies and bake for 18-22 mins, checking to make sure its a pleasant light brown color on both sides.
Source: Garri Cookies
