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DescriptionEdit

IngredientsEdit

DirectionsEdit

  1. Peel and grate the cassava.
  2. Squeeze out excess starch and moisture.
  3. Mix in the Sugar and grated coconut.
  4. Bake in rings on a grease baking sheet at 275F/140C.
  5. When set, turn over the biscuit and continue baking until firm and brown.
  6. Cool and store in an air tight containers.
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