Imagine biting into a cloud-like, crispy yet chewy cookie that melts in your mouth with a burst of cheesy goodness! These Brazilian cheese puffs, known as Bresil Biscoito de Polvilho, are not just a simple cookie – they're a culinary adventure that will transport your taste buds straight to the vibrant streets of Brazil. Gluten-free, incredibly easy to make, and utterly addictive, these little treasures are about to become your new favorite snack that will have everyone asking, "What is this magical treat?"
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Brazilian
Serves: 20 cookies
Ingredients
- 2 cups of tapioca flour
- 1 cup of milk
- 1/2 cup of oil
- 1 teaspoon of salt
- 1/2 cup of grated cheese (optional)
- 2 eggs
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies will bake evenly and achieve a nice golden color.
- In a large mixing bowl, combine 2 cups of tapioca flour and 1 teaspoon of salt. Mix well to ensure that the salt is evenly distributed throughout the flour.
- In a separate bowl, whisk together 1 cup of milk and 1/2 cup of oil until they are fully combined. If you're using grated cheese, add 1/2 cup of it to this mixture for extra flavor and richness.
- Crack 2 eggs into the milk and oil mixture. Whisk until the eggs are fully incorporated and the mixture is smooth.
- Gradually pour the wet ingredients into the bowl with the tapioca flour and salt. Stir with a spoon or spatula until a dough forms. The dough should be slightly sticky but manageable.
- If the dough is too sticky, you can add a little more tapioca flour, a tablespoon at a time, until you reach the desired consistency.
- Using your hands, take small portions of the dough and roll them into balls about the size of a golf ball. Place the dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading during baking.
- Once all the dough is shaped and placed on the baking sheet, gently flatten each ball with the palm of your hand to form a disc shape.
- Place the baking sheet in the preheated oven and bake for 20 minutes, or until the cookies are lightly golden and firm to the touch.
- After baking, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your freshly baked bresil biscoito de polvilho warm or at room temperature. They can be stored in an airtight container for several days.
Tips
- Use fresh, high-quality tapioca flour for the best texture and flavor.
- If the dough feels too sticky, chill it in the refrigerator for 10-15 minutes before shaping.
- For extra flavor, experiment with different cheeses like Parmesan or aged cheddar.
- Make sure to space the cookies evenly on the baking sheet to ensure uniform cooking.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3-4 days.
- For a crispy exterior, you can brush the cookies with a beaten egg before baking.
- If you want a more uniform shape, use a small ice cream scoop to portion the dough.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: g
Cholesterol: 20mg
