Product : Just About Foods Cassava Flour & Tapioca Starch
Servings per recipe : 6
Nutritional information per serving :
| Calories | 655 |
| Protein | 11.5 |
| Fat | 33.5 |
| Carbs | 79.4 |
Ingredients.
For the compote.
- 140g – frozen blueberries
- 50g – caster sugar
- 1 tbsp – Just About Foods Tapioca Starch
- 15ml – lemon juice
For the crumble.
- 35g – Just About Foods Cassava Flour
- 15g – caster sugar
- 25g – butter
For the cookie.
- 115g – butter (cubed)
- 140g – caster sugar
- 1 tsp – vanilla extract
- 30ml – milk (any of your preference)
- 210g – Just About Foods Cassava Flour
- ¾ tsp – baking powder
- ¼ tsp – baking soda
For the frosting.
- 30g – butter
- 30g – cream cheese
- 250g – icing sugar
- ¼ tsp – vanilla extract
Instructions.
- For the berry compote, place blueberries into a saucepan over medium heat and sprinkle over the sugar, Tapioca Starch and lemon juice.
- Bring to a boil; stirring to prevent from sticking and burning. It’ll start to turn thick. Remove from heat and allow to cool. Reserve for later on.
- For the crumble simply add your Cassava Flour, sugar and butter into a mixing bowl and rub, with clean fingertips, until crumble like. Reserve in the fridge until needed.
- Now, for the cookies, start by preheating your oven to 190º and line a baking tray with parchment paper.
- Add butter and sugar into a mixing bowl and beat together until light and creamy.
- Add the vanilla and milk, mix until combined.
- Sift in the flour, baking powder and baking soda. Mix just until combined.
- Scoop the cookie dough into 6 portions; add some blueberry compote into the dough while scooping to give it a marble effect. Tip: press them down a little.
- Bake for 20-25 min, depending on your oven and your desired golden color.
- Once baked, remove the trays from the oven and allow the cookies to cool on the baking tray; while cooling, make the frosting.
- For the baking, cream together cream cheese and butter until whipped and smooth. Add in the icing sugar and vanilla and combine until creamy and with no lumps. Transfer to a piping bag with a large round tip.
- Once the cookies are cool, pipe a swirl of the frosting, place a spoonful of your previously made blueberry compote, and sprinkle any left over crumble. Chill for a little bit more if wished.
- ¡Serve and enjoy!
