Brazilian recipe
Crispy Polvilho Azedo Biscuits (Biscoito de polvilho azedo)
A traditional Brazilian teatime treat that is light, airy, and wonderfully crunchy. These simple biscuits are the perfect accompaniment to a hot cup of tea or coffee.
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Ingredients
2 cups polvilho azedo (sour cassava starch)
1 egg yolk
1/2 cup extra virgin olive oil
1/2 cup whole milk
Sea salt to taste
1/2 cup boiling water
1 egg yolk
1/2 cup extra virgin olive oil
1/2 cup whole milk
Sea salt to taste
1/2 cup boiling water
Where to find ingredients
You can find polvilho azedo (sour cassava starch) at specialist Latin American grocers or online wholefood stores. If unavailable, ensure you buy 'sour' rather than 'sweet' cassava starch to achieve the authentic texture. The remaining ingredients are readily available in the baking and dairy aisles of any local British supermarket.
Preparation method
- In a large mixing bowl, combine the polvilho azedo, egg yolk, olive oil, milk, and salt.
- Gradually pour in the boiling water while stirring constantly until you achieve a smooth, consistent dough.
- Transfer the mixture into a piping bag fitted with a small nozzle, or a food-safe plastic bag with one corner snipped off.
- Pipe the dough onto a non-greased baking tray, shaping them into small rings or your preferred bite-sized lengths.
- Place the tray into a preheated oven at 250°C.
- Bake until the biscuits have puffed up and turned a light golden colour.
Observations
The Biscoito de polvilho azedo is a staple of Brazilian snacking, cherished for its distinctively light, airy texture and a subtle, tangy profile derived from fermented cassava starch. It is a wonderfully versatile snack, whether enjoyed on its own or paired with savoury dips and spreads. This home-style version is straightforward to prepare, using a handful of basic cupboard staples, ensuring a perfectly golden and crunchy finish every time.
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