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Achira Biscuits or Bizcochos de Achira are traditional Colombian crackers. They are made from Achira flour (native to the region) instead of wheat flour. Widely recognized in Huila as the Achiras del Huila or Bizcochos de Achira, they provide minerals such as calcium, iron, phosphorus, sodium and high protein content and are Glutten free. Its shape is elongated and cylindrical with a golden yellow colour, typical of good cooking. It melts slightly in your mouth with a crispy, soft and gritty texture, with a taste of milk.The achira is also known as Saga or Chisgua in Colombia. They are consumed as food by the Chibchas in Colombia, but it is thought that their use has extended throughout the Andes due to commercial exchanges with other indigenous communities.

Preparation
Huila produces the best achira flour cake in the world; The Achira Biscuits still preserves its traditional recipe and its inevitable cooking in the clay oven. Achira flour, the main ingredient in this preparation, is subtracted from the achira plant, whose origin is South American and has been used by the Chibchas for their food.

Ingredients:

 * 1 pound of Achira flour
 * 2 egg yolks
 * 1 pound butter, melted
 * 2 pounds of fresh curd

Preparation:

 * 1) Mix the Achira flour with the well-ground cheese, regular sugar and salt.
 * 2) Form a crown and add the margarine, eggs, part of the milk and colour.
 * 3) Begin to soak until you get a smooth paste. Blend well and let it rest a little.
 * 4) Form bars of the desired thickness and cut the unit, the biscuits are made about five cm long and one and a half cm wide working with your hands.
 * 5) Place it on a greased tray in the oven preheated to 400 ° for 10 minutes.

Characteristics and qualities of the Achira Biscuits

 * External appearance: Oval shape, with variable dimensions, between 3 to 8 centimetres long and a diameter between 1 to 2 centimetres.
 * Surface: Sandy.
 * Colour: Golden yellow, without artificial colouring.
 * Aroma: With a mild dairy aroma
 * Texture: Crunchy (light toasted), gritty and melts gently on the palate.
 * Weight: It ranges between 2.6 a. 8 grams according to the portion of dough put on the tray
 * Internal appearance: Sandy compact, if possible without voids between its walls.

Reputation of the Achira Biscuits
The Achira Biscuit is a fundamental part of the region's traditional culture, and due to its great recognition as a typical product of the department of Huila and its high local consumption, it has managed to diversify nationally and internationally.

As a matter of fact, various press articles highlight the presence of the Achira Biscuit in the national and international market. For example, the article "The Achira Biscuit opens export markets", mentions that one of the delicacies The gastronomic department of Huila, the traditional The Achira Biscuit, began to open markets in the United States and Spain and recently was second in a large project in Japan. The article highlights that the traditional The Achira Biscuit is made by hand and that last year it managed to sell 114 thousand dollars abroad."

Achira Fun Facts

 * In Colombia, our Aboriginal Chibchas used it in their food, and it comes from the Quechua term Achuy, whose primary meaning is "sneeze".
 * Achira or also called sago in eastern Cundinamarca is a plant of Andean origin that is cultivated in Colombia in Huila, Cauca, Nariño, Tolima and Cundinamarca.
 * Sago Bread is also made from Achira flour.