Making cookies at home seems cumbersome and difficult, but when you make it yourself, it’s not as difficult as I thought and most of all, the taste is delicious! With tapioca starch added, it’s much tougher than regular biscuits. Sprinkle with sugar while it’s hot and eat right away, better than buying ready-made.

♥ Ingredient

150g warm milk

6g dry yeast

45g sugar

6g salt

1 egg

45 g melted unsalted butter

200g tapioca flour

150g tapioca flour

♥ Recipe

1. Add yeast to warm milk (about 40 degrees) and mix well, then add sugar, salt, eggs, melted butter and mix well.

2. Add tapioca starch and tapioca starch, mix well, knead by hand for about 10 minutes.

3. Cover with cling film and rest the dough for about 1 hour until the dough has doubled in size.

4. Remove the dough from the air, divide into 50g balls, roll into balls, cover with cling film and incubate for about 15 minutes.

5. Make the middle part thick and long, braid the sides and secure the end.

6. Cover with cling film, ferment for about 40 minutes, deep fry in oil at a temperature of 170 degrees.

7. Sugar coating (can mix a little cinnamon powder if you like