Cassava black tea biscuit and making method thereof

The invention discloses a cassava black tea biscuit and a making method of the cassava black tea biscuit. The cassava black tea biscuit comprises, by weight, 150 parts to 180 parts of edible whole cassava powder, 120 parts to 150 parts of low-gluten flour, 165 parts to 195 parts of white sugar, 210 parts to 225 parts of butter with salt, 30 parts to 45 parts of black tea powder, and 110 parts to 180 parts of eggs. The invention further discloses the making method of the cassava black tea biscuit. The cassava black tea biscuit contains abundant edible fiber, amino acids, vitamins, caffeine, tea polyphenol, and nutrients such as calcium, potassium, magnesium, and phosphorus and is balanced in nutrient.