Brazilian recipe
Sweet tapioca starch biscuits (Biscoito de polvilho doce)
Crisp sweet tapioca starch biscuits with coconut, baked until lightly golden and made for serving with a fresh cup of coffee or tea.
0.0 / 5 by 0 Reviews
Ingredients
1 kg sweet tapioca starch
2 cups sugar
300 g margarine
6 whole eggs
100 g desiccated coconut
2 cups sugar
300 g margarine
6 whole eggs
100 g desiccated coconut
Where to find ingredients
In Eswatini, look for tapioca starch or cassava starch in larger supermarkets, baking aisles, health-food sections or shops selling imported Brazilian or African pantry items. Sugar, margarine, eggs and desiccated coconut are usually available in supermarkets and general food shops. If sweet tapioca starch is unavailable, cassava starch may be used as an explicitly identified substitute.
Preparation method
- Place the sweet tapioca starch, sugar, margarine, eggs and desiccated coconut in a large bowl
- Mix all the ingredients and knead with your hands until you have a smooth, even dough
- Grease a baking tray with a thin layer of fat
- Make small balls with portions of the dough
- Arrange the balls on the baking tray, leaving a little space between them
- Bake in a preheated oven at a medium temperature
- Leave to bake until the biscuits have a lightly golden colour
Observations
These biscuits are a generous, homely option for an afternoon snack. The method is straightforward: mix and knead the dough by hand until smooth, shape small balls, then bake them until they have a delicate golden colour and a crisp bite.
Ratings and comments