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.
Ingredients:
- 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
Instructions:
- Hydrate the cornmeal: In a bowl, place 2 cups of cornmeal and add 2 cups of water. Stir well and set aside to hydrate.
- 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.
- Pour the boiling mixture over the sour cassava starch. Stir well until all grains are well incorporated.
- Allow to cool for a few minutes.
- Add the hydrated cornmeal to the scalded sour cassava starch. Mix well.
- Add the margarine and eggs, one at a time, until you get a homogeneous dough.
- Knead the dough until it’s soft and similar in consistency to cheese bread dough.
- 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.
- Bake the cookies in a preheated oven at 200°C (400°F) for about 35 minutes, or until firm.
- Allow to cool before serving.
Enjoy your cookies!
