Continental Recipe

How To Prepare Biscoito De Polvilho

2 Mins read

How To Prepare Biscoito De Polvilho

Biscoito de polvilho is a traditional, starchy, salted cookie from Brazil. The cookies are characterized by their round, puffy shape and a crispy exterior. The word from its name, polvilho, is derived from the Latin word pulvis and the Spanish polvillo, meaning fine powder, referring to the sour cassava starch, a key ingredient used in the preparation of these snacks.

Biscoito de polvilho can be traced back to the 18th century, when it was prepared on farms in the state of Minas Gerais and served to the plantation owners along with cheese and coffee as an afternoon snack

 

RECIPE INGREDIENTS

4 cups tapioca flour (cassava flour)

⅓ cup grated Parmesan cheese

½ cup whole milk

½ cup vegetable oil

½ tablespoon + 1 teaspoon salt

½ tablespoon chopped fresh rosemary (optional)

3 large eggs (at room temperature)

 

 

DIRECTIONS ON HOW TO PREPARE BISCOITO DE POLVILHO

In a large heatproof bowl, stir in tapioca flour and Parmesan cheese together until combined; then set aside.

In a small saucepan, stir in together the milk, oil, salt, and chopped rosemary and bring to a boil. Remove from heat and pour the hot liquid mixture over the flour mixture, stirring well with a wood spoon until combined. Mixture will be lumpy.

Add eggs on one side of the bowl, break them with a fork and give a quick stir. Then, using your hands, mix them with the lumpy flour mixture until obtaining homogeneous dough, about 3-4 minutes.

Preheat oven to 350F/180C. Line two to three baking sheets with parchment paper and set aside.

Lightly grease your hands with a drop of vegetable oil. Using a tablespoon as measurement, spoon 1-2 tablespoons of the dough onto your hands, mold into balls and then roll into sticks, 2-inch (mini breadstick) to 4-inch long (5-10cm) each (medium breadstick).

Arrange them on the lined baking sheets, leaving a space (1 to 2-inches/2,5-5cm) between them. Bake for about 13 to 15 minutes, or until tapioca breadsticks are puffy and lightly golden on top.

Yield will vary according to the size of the tapioca breadsticks (22-45 breadsticks). Mine were approximately 4 inches (10cm) long apiece, yielding about 22 breadsticks.

Serve while still warm accompanied by coffee, tea, or any other beverage of your choice. If desired, you can brush a bit of melted butter on top of the tapioca breadsticks.

 

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Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv 

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