- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“These homemade sweet manioc starch biscuits are cooked quickly in the pan before shaping and baking in the oven at 180°C. The method yields light snacks, crispy on the outside and airy on the inside.”
What you need to know
- Pre-cooking the dough over low heat pre-gelatinizes the sweet cassava starch until it completely releases from the bottom of the pan.
- Cooling before shaping facilitates manual handling without the dough sticking to the counter or hands.
- The oven preheated to 180°C expands the steam trapped in the dough, baking the sticks in just 10 minutes.
Ingredients
Main
- 2 cups of sweet tapioca starch
- 1/2 cup water
- 1/4 cup of oil
- Salt to taste
- 1 tablespoon of sugar (optional)
- Add grated cheese to the dough for extra flavor.
- Try mixing fine herbs into the dough to season.
- Store in an airtight container to preserve freshness.
- Suggest side dishes like pâtés and jellies.
- Try using sugar for a sweet version of the starch.
Instructions
Principal
- In a pan, place the tapioca flour, water, oil, and salt. Mix the ingredients well until a homogeneous dough is formed.
- Place over low heat, stirring constantly, until the dough begins to pull away from the bottom of the pan.
- Remove from heat and transfer the dough to a smooth surface. Let it cool for a few minutes.
- While the dough cools, preheat the oven to 180 degrees Celsius.
- Shape the dough into small balls or sticks, according to your preference.
- Place the molds on a greased baking sheet.
- Place in the oven and bake for approximately 10 minutes or until they are slightly golden.
- Remove from the oven and let it cool before serving.
Chef's tips
- Stir the dough vigorously in the pot using a wooden spoon so it does not clump during cooking over low heat.
- Keep 2 cm spacing between the cookies on the greased baking sheet, as they expand in the oven.
- Let the cookies cool completely on the baking sheet after baking so they reach the final crunchy texture.
Variations
- Cheese cracker: add half a cup of finely grated parmesan cheese to the batter right after removing it from the heat.
- Aromatic version with herbs: add a teaspoon of dried oregano or crushed rosemary to the dough.
- Sweet cookie with cinnamon: add a teaspoon of cinnamon powder along with the optional sugar.
Substitutions
- Common vegetable oil can be replaced with flavorless coconut oil, mild olive oil, or melted butter.
- Half of the sweet tapioca starch can be replaced with sour tapioca starch if you want crispier, hollow biscuits.
- Filtered water can be swapped for warm whole milk to obtain a slightly softer crumb.
How to store
Wait to cool completely and store in a can or glass jar hermetically sealed for up to 7 days at room temperature. Keep it sealed to prevent absorbing ambient moisture and losing its characteristic crispiness.
Can it be frozen?
You can freeze the already shaped raw balls or sticks on a lined baking sheet until they harden and bag them for up to 3 months. Bake directly from the freezer in an oven at 180°C, adding about 5 minutes to the time.
What to serve with
Excellent to accompany freshly brewed coffee, fennel tea, or natural fruit juices in the afternoon. In the savory version, it pairs with ricotta spreads, cream cheese, or artisanal jams.
Frequently asked questions
What is the secret for the dough not to stick to your hands when rolling?
Wait for the dough to warm and lightly grease your hands with a drop of oil before handling the portions on the clean countertop.
Why did the sprinkle cookies get soggy after baking?
Cookies removed from the oven before time or stored while still warm in the jar soften; bake until firm and cool in open air.
Why does the dough need to go to the heat before being molded?
Pre-cooking over low heat hydrates the sweet manioc starch and gives elastic binding, allowing you to roll sticks or spheres without falling apart.
Can I prepare these polvilho biscuits in the air fryer?
Yes, bake the sticks at 180°C for 7 to 9 minutes with space between them, shaking the basket halfway through to brown evenly.
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