Polvilho cookies: five recipes

Ingredients

• 4 cups (250 ml) of cassava flour (polvilho), mixed with a little water
• 1/2 cup of milk
• 1/2 cup of water
• 1 cup of fat
• A pinch of salt
• 3 eggs
• 1 kg of cassava starch
• 1.5 cups of oil
• 1 egg
• saltwater
• 1 kg of cassava starch
• 2 glasses of oil
• 2 glasses of cold milk
• 1 tablespoon of salt
• 1.5 cups of boiling water
• 3 eggs
• One empty plate, completely filled with cassava flour.
• One full bowl of corn flour
• 1/2 cup of very hot, melted fat
• water, milk, and salt
• 1 liter of cassava starch
• 1 tablespoon of salt
• 1.5 tablespoons of very hot fat
• 1 egg

Version 1

Mix the flour, fat, boiling water, and milk together. Add the eggs, and loosen with a little more water and milk. Then, press the mixture through a clean cloth (or a bag) onto the baking sheet.

Version 2

Mix the starch with salted water, then boil it in hot oil. Add the egg and knead with warm water until the dough is soft enough to roll out.

Version 3

Mix the flour, oil, milk, and salt together, then add the boiling water and eggs; add warm water if the dough is too stiff.

Version 4

Mix the cornstarch with hot water, add the corn flour and melted butter, knead and soften with water, milk, and salt until a soft dough forms. Roll out the dough with your hands, which have been greased.

Version 5

Moisten the salt dough with water, knead well, then boil it with the hot fat. Add the egg and continue to work with water until the dough is soft enough to be pushed through a dishcloth.

Cooking

Shape small sticks or rings on a greased baking sheet and bake in a preheated oven (200 °C) until the biscuits are puffed and dry.