Brazilian recipe
Easy homemade sour cassava starch biscuits (Biscoito de polvilho azedo)
A classic recipe for light, crispy sour cassava starch biscuits. These quick-to-make treats are the perfect partner for a mid-afternoon coffee.
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Ingredients
2 cups sour cassava starch
1 egg yolk
1/2 cup extra virgin olive oil
1/2 cup milk
Salt to taste
1/2 cup boiling water
1 egg yolk
1/2 cup extra virgin olive oil
1/2 cup milk
Salt to taste
1/2 cup boiling water
Where to find ingredients
Find sour cassava starch (often labeled as 'polvilho azedo') in international or specialist health food grocers. For all other ingredients, local supermarkets and fresh produce markets carry everything needed. If you cannot find the specific starch, it is essential to use authentic cassava starch rather than a substitute to achieve the correct texture.
Preparation method
- In a large mixing bowl, combine the sour cassava starch, egg yolk, olive oil, milk, and salt.
- Gradually pour in the boiling water while stirring until you achieve a smooth, consistent dough.
- Transfer the mixture to a piping bag or a sturdy plastic bag with a small corner snipped off.
- Pipe the dough onto a dry, ungreased baking tray, forming rings or any other shape you prefer.
- Place the tray into an oven preheated to 250°C.
- Bake until the biscuits are lightly golden and crisp.
Observations
The sour cassava starch biscuit, or 'biscoito de polvilho azedo', is a quintessential traditional snack from Brazil, celebrated for its uniquely light, crispy texture and subtle tang. It is a highly versatile snack, perfect on its own or served alongside spreads and antipasti. This homemade version is straightforward to prepare, relying on just a few basic pantry staples and a simple mixing process that makes it accessible for any home cook.
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