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Biscoitos do sertão, Brazilian S-shaped rapadura cookies

Biscoitos do sertão, Brazilian S-shaped rapadura cookies

Baking

"Sertão cookies: small, S-shaped biscuits from the northeastern region of Brazil. They are made with a dough of molasses, milk, and beaten eggs, and baked…

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Recipe from Atoj, Rotlimena, adapted by Recette de cuisine · · updated on

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In the sertão, the semi-arid hinterland of the Northeast, rapadura, a type of cane sugar used in bread, sweets, and other desserts, is a staple. It is melted into a thick syrup, which is then used to flavor the biscuits, which are rolled into an “S” shape before being baked.

Ingredients and directions

  • Prep time40 min
  • Cook time20 min
  • Resting30 min
  • Total1 hr 30 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour
  • Estimated cost$7.40 $0.31 / serving Estimated price; varies by store.
  • Vegetarian

Ingredients

24 people
  • $1.20
  • $0.03
  • $0.13
  • $0.42
  • $0.20
  • $3.20
  • $2.22

Prices from US supermarkets.

Directions

  1. Heat the rapadura in water over the stove until it melts into a thick syrup that no longer drips from the spoon.
  2. In a separate saucepan, off the heat, combine the bicarbonate, yeast, butter (or cream), and milk. Pour in the melted rapadura and mix gently. ≈ 4 min
  3. Let it cool, then fold in the whipped egg whites, followed by the yolks.
  4. Add the flour and knead thoroughly. ≈ 10 min
  5. Roll the cookies to the desired size, in an S-shape. ≈ 10 min
  6. Place them on a greased baking sheet and bake in a preheated oven at 150 °C for 20 minutes.

The bill

Biscoitos do sertão, Brazilian S-shaped rapadura cookies

  • 3 eggs$1.20
  • 1 tablespoon of baking soda$0.03
  • 1 tablespoon of baking powder$0.13
  • 3 tablespoons, filled to the brim, of butter or cream$0.42
  • 1 glass of milk (200 ml)$0.20
  • 2 kg of wheat flour$3.20
  • butter for the pan$2.22

Total$7.40

that's $0.31 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 whole cane sugar bread (also known as “rapadura”)
  • 3 eggs
  • 1 tablespoon of baking soda
  • 1 tablespoon of baking powder
  • 3 tablespoons, filled to the brim, of butter or cream
  • 1 glass of milk (200 ml)
  • 2 cups of water, to dissolve the rapadura
  • 2 kg of wheat flour
  • butter for the pan

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