This cookie is incredibly easy to make and delicious

Get ready to discover an irresistible recipe! This cookie is a perfect combination of simplicity and flavor. Learn how to make this delight in an uncomplicated way and ensure moments of pure pleasure at the table.


  • 2 cups (9 oz / 240g) cornmeal
  • 4 cups (17 oz / 480g) sour cassava starch (polvilho azedo)
  • 1 tablespoon salt (to taste)
  • 1 cup (8.5 fl oz / 240ml) milk
  • ½ cup (4 fl oz / 120ml) vegetable oil
  • 1 tablespoon margarine
  • 3 large eggs


  1. Hydrate the cornmeal: In a bowl, place 2 cups of cornmeal and add 2 cups of water. Stir well and set aside to hydrate.
  2. Scald the sour cassava starch: In a saucepan, mix the milk with the oil and bring to a boil. Meanwhile, add the salt to the sour cassava starch.
  3. Pour the boiling mixture over the sour cassava starch. Stir well until all grains are well incorporated.
  4. Allow to cool for a few minutes.
  5. Add the hydrated cornmeal to the scalded sour cassava starch. Mix well.
  6. Add the margarine and eggs, one at a time, until you get a homogeneous dough.
  7. Knead the dough until it’s soft and similar in consistency to cheese bread dough.
  8. Shape the cookies: Rub a bit of oil on your hands and shape the cookies into the desired form. Traditionally, they are made into small rolls.
  9. Bake the cookies in a preheated oven at 200°C (400°F) for about 35 minutes, or until firm.
  10. Allow to cool before serving.

Enjoy your cookies!

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