1
Boil the milk
5 minBring the milk, oil and salt to a boil in a pot.
Cookies
Biscoito de Polvilho | Brazilian Crispy Tapioca Starch Cookies
A classic Brazilian tea-time snack, biscoito de polvilho is made by scalding tapioca starch with hot milk and kneading it with egg and grated cheese into small, crisp-outside, chewy-inside cookies. They puff up in the oven and turn satisfyingly crunchy once cooled.
Step by Step
How to make it?
2
Scald the starch
5 minPour the boiling mixture over the tapioca starch and stir quickly with a spoon into a sticky dough.
3
Let it cool slightly
10 minLeave the dough at room temperature for 10 minutes until it is cool enough to handle.
4
Knead in egg and cheese
10 minAdd the eggs and grated kashkaval cheese to the cooled dough and knead until it is sticky but easy to shape.
5
Bake
20 minRoll the dough into small balls, arrange them on a baking tray and bake in an oven preheated to 190°C for 20 minutes until the outside is crisp and lightly puffed.
Reminder
Even if the dough feels sticky, do not add flour; the tapioca starch firms up as it cools. Allergens: contains milk and dairy (kashkaval cheese), egg.
Editor's Note Editörün Notu
Cut back the kashkaval and add a little more grated hard cheese instead for a saltier finish; do not try to knead the dough before it has cooled, or it will burn your hands.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (0)
0.0
0 reviews
%0 recommend it
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Similar Recipes
You'll like these too
Recipes tried by those who liked this one, fitting the same table.
Cookies
Cookies
Cookies
Cookies