Preparation time: 10 minutes
Baking time: 20 minutes

1. with a sharp knife, peel the brown skin from the cassava; grate it; place in a double layer of cheesecloth and squeeze tightly to extract all the juice;
2. in a bowl, cream the butter; add the shortening and sugar; beat well until light; mix in the egg, cassava and coconut; 
3. combine the baking powder and flour; add 125 ml (1/2 cup) flour to the butter-cassava mixture and mix well; continue until the flour is all added;
4. on a floured surface, knead the dough for 3 minutes, pressing well with the palm of your hand and folding the dough over on itself;
5. roll out to a thickness of 5 mm (1/4");
6. using a cookie cutter or glass 5 cm (2") in diameter, cut out the biscuits; 
7. place on a non-stick baking sheet; bake in a preheated 200°C (400°F) oven for about 20 minutes or until firm and golden; 
8. serve immediately.