Step-by-Step Guide to Make Super Quick Homemade Tapioca Sabudana Thumb Print Cookies Cooking Basics for Beginners

Tapioca Sabudana Thumb Print Cookies is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Tapioca Sabudana Thumb Print Cookies is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook tapioca sabudana thumb print cookies using 14 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Tapioca Sabudana Thumb Print Cookies:

1. Make ready Dry mixture
2. Make ready 1/2 cup Cassava/ tapioca flour
3. Prepare 1/4 cup almond flour
4. Prepare 1/4 tsp baking powder
5. Prepare 1/4 tsp baking soda
6. Get 1/2 tsp cardamom powder
7. Make ready Pinch salt
8. Take Wet mixture
9. Take 1/4 cup Ghee
10. Take 1/8 cup Jaggery powder
11. Take 3 tbsp Honey
12. Make ready Chocolate ganache
13. Take 4-5 tbsp chopped chocolates
14. Make ready 2 tbsp fresh cream

Steps to make Tapioca Sabudana Thumb Print Cookies:

1. Took some cassava pearls and ground it to fine powder in my chutney grinder. Sifted it through fine sieve to get 1/2 cup fine flour.
2. Made almond flour by just grinding some almonds with it's skin.
3. Whisked all dry ingredients in a bowl.
4. Mixed all wet ingredients in a large bowl and refridegrated it for few minutes, so that the ghee will solidify a little. I wanted to beat to get silky wet mixture.
5. Beat the wet mixture for 3-4 minutes.
6. Add the flours to wet mixture and beat again till well combined.
7. Keep the mixture in refrigerated for 30 minutes.
8. After 30 minutes remove the dough from fridge and make small lemon sized balls. Grease you hands with oil if dough is sticky
9. Preheat your oven @200C for 12-15 minutes.
10. Place on lightly greased baking tray, 2 inches away from each other. These cookies spreads a little.
11. Bake for 15-20 minutes. They will be soft when they are hot. So when you see the cookies have changed to slightly golden in colour from top and bottom, it means they're done.
12. Poke holes with your thumb or with back of wooden spoon.
13. Cool them on wire rack for 20 -30 minutes.
14. When the cookies are still cooling prepare the chocolate ganache filling.
15. Heat cream and add chopped chocolate pieces and oil. Stir until smooth and the chocolates have melted completely. You can use a double boiler for this or can do in a microwave.
16. Cool the ganache mixture. It will set and harden a little. Fill this ganache mixture in a piping bag with a small cut in the end.
17. Pipe the filling into the cookie holes. Sprinkle some dessicated coconut or crushed almonds and enjoy 😊
18. Enjoy this interesting fasting recipe.

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