Garri cookies? Yeah, we’re officially outside. From soaking garri to baking it into cookies, the ministry is clearly expanding. Some experiments may flop, others may become global sensations — but these cookies? Certified success.

Taste: 10/10, no arguments please.

Texture: buttery shortbread with that tiny gritty garri crunch reminding you where it came from. Could I have blended the garri smoother? Sure. Did I? Absolutely not. We move.

I wanted the cookies to still feel familiar — like the sweet garri we grew up soaking with sugar and groundnut — just in a more “I bake now” form. I had wild ideas too: pistachios, candied egusi, even iru caramel. But let’s not scare people on the first date.

Garri Cookies Recipe

Ingredients

1/3 cup + 1/8 cup garri

2 tbsp potato/corn starch

2 tbsp sugar

30g cold butter

1/8 tsp baking powder

1/8 tsp baking soda

1 small egg

Method

Mix grated cold butter into the garri until crumbly. Add the remaining ingredients and mix in the egg. Shape into cookies, place on a lined tray, and bake at 120°C for 18–22 minutes until lightly golden.

Cool, crunch, and enjoy your elevated soaking garri experience.

Can't wait for your amazing picture bombs on this recipe.