Mbatata, delicious biscuits from Malawi

Discover Mbatata , delicious little sweet potato biscuits that come straight from the "Warm Heart of Africa" (Malawi's nickname). Traditionally served with tea in Malawi, these biscuits have a soft texture and a naturally sweet flavor. If you're looking to try a new biscuit recipe with simple, nutritious ingredients, then you've come to the right place. Often shaped like hearts to reflect the country's legendary hospitality, they're sure to please everyone. This gluten-free version retains all the rustic charm of the original recipe, but you'll need to eat them quickly before they dry out.

Preparation time: 20 minutes

Cooking time 18 minutes

Total time 38 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 15

Special diet: suitable for gluten-free diet

Ingredients

250g of sweet potato puree (steamed and mashed)
200g of gluten-free flour mix (I used rice and millet flour)
50g of cane sugar sugar for a lower glycemic index)
60g of melted butter (or coconut oil for a vegan version )
1 tsp ground cinnamon
1 tsp gluten-free baking powder
1 pinch of salt
Optional: A handful of raisins for the center of the biscuit.

Preparation

1
Preparing the base: In a large bowl, mix the sweet potato puree with the melted butter and sugar until smooth.
2
Dry ingredients: Gradually add the gluten-free flour, yeast, salt, and cinnamon. Mix by hand until a soft dough forms that no longer sticks to your fingers (add a little more flour if necessary).
3
Shaping: Form small balls of dough and flatten them to a thickness of about 1 cm. Cut out your cookies with a cookie cutter or a knife. Traditionally, a heart shape is used!
4
Baking: Place them on a baking sheet lined with parchment paper. Bake at 180°C (350°F) for 15 to 20 minutes. They should be lightly golden but still soft to the touch.
5
Serving suggestion: Let them cool for a few minutes. They're even better warm with a cup of tea or coffee!

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