A popular tradition from Rio de Janeiro to Minas Gerais, this savory cookie is often served as an accompaniment or snack. The only challenging aspect of this dish is finding sour cassava starch outside of Brazil; the rest is very straightforward. Some prefer to deep fry their biscoitos, but it is not necessary: I have included here the baking procedure. These cookies are traditionally made either as donuts or sticks.
Yield: 8-12 servings
* 2.2 lb. (1 kg) of sour cassava starch
* 8 tablespoons (175 g) butter
* 2 eggs
* 1 cup (250 ml) of hot water
* 1 cup (225 ml) of cold milk
* 1 tablespoon salt
1) Place the sour cassava starch in a bowl, then add half the water, half the butter, half the milk and half of the salt.
2) With a wooden spatula, slowly mix everything together; then gradually add the remaining half of the butter, milk and salt.
3) It is time now put in the eggs and mix well, then we pour in the water remaining. Preheat the oven to 350 ˚F.
4) Grease the pan or baking sheet you will use to bake your cookies, then form the cookies in the shape you are looking for, then place on the pan or baking sheet, with a little space in between them. Bake in the oven at 350 ˚F for about 20 minutes; check to see if they have become golden, they should be ready ready.