For green tea cookies, add 2 tbsp matcha, 2 tbsp powdered sugar and 2 tbsp coconut cream.
- 14 oz tapioca flour
- about 6 pandan leaves, washed, dried & knotted
- 2 sticks of butter, softened (220g/7.85oz)
- 7 oz powdered sugar
- 3 egg yolks
- 2 oz grated hard cheese (i used half parm and white cheddar or goat cheese gouda)
- 2 tbsp coconut powder (optional)
- 2 tbsp coconut cream
In a large wide dry pan over medium heat roast the tapioca flour and pandan leaves for 30 minutes. Stir gently, trying not to disturb the pandan else it will shatter into little bits. The tapioca flour should turn into a light vanilla color. Let cool completely. Sift into a bowl and cool completely. Do not skip this step - I spent days and days picking out pandan leaves and tapioca chunks out of the batter. After sifting flour, you should probably have 13 oz.
In a large bowl, mix the butter, coconut powder, sugar, egg yolks, coconut cream and cheese. Sift the tapioca flour into the batter. The batter should be fairly thick and stiff to pipe.
Put batter into a pastry bag and using a star tip, pipe small circles onto parchment lined sheet. Bake at 300 for 15 minutes. Take cookie sheet out of oven. Let rest for 10 minutes. Put back in the oven for 5 minutes. - This method bakes a dry crispy cookie without browning the edges too much.