Brazilian recipe
Easy Homemade Sour Cassava Starch Biscuits (Biscoito de Polvilho Azedo)
A classic Brazilian snack that's perfectly crispy, light, and airy. These quick-to-whip-up treats are the ultimate comfort food to enjoy with your afternoon coffee.
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Ingredients
2 cups sour cassava starch (polvilho azedo)
1 egg yolk
1/2 cup extra virgin olive oil
1/2 cup whole milk
Salt to taste
1/2 cup hot water
1 egg yolk
1/2 cup extra virgin olive oil
1/2 cup whole milk
Salt to taste
1/2 cup hot water
Where to find ingredients
The key ingredient is 'polvilho azedo' (sour cassava starch or fermented tapioca starch). You can find it at Latin American grocery stores, Brazilian import shops, or online marketplaces under the name 'sour cassava flour' or 'sour manioc starch'. For other ingredients like eggs, milk, olive oil, and salt, standard grocery stores or supermarkets will have exactly what you need. If you cannot find 'polvilho azedo', ensure you do not substitute it with standard tapioca starch or sweet cassava starch, as they lack the necessary fermentation for that classic airy crunch.
Preparation method
- In a mixing bowl, combine the sour cassava starch, egg yolk, olive oil, milk, and salt
- Gradually pour in the hot water, mixing constantly until you achieve a smooth, uniform dough
- Transfer the mixture into a piping bag or a sturdy plastic bag with a small corner snipped off
- On an ungreased baking sheet, pipe the dough into small rings or shapes of your choice
- Pop them into an oven preheated to 250°C (480°F)
- Bake until the biscuits turn a lovely golden brown and are nice and crispy
Observations
Biscoito de polvilho azedo is a quintessential Brazilian snack, cherished for its unique crispy texture and a signature, tangy flavor profile. These airy, gluten-free bites are incredibly versatile—enjoy them plain, or pair them with savory spreads and appetizers. This simplified homemade recipe is perfect for your next snack break, requiring only a few pantry staples and an straightforward method that anyone can master.
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