After a phone consultation with mom, I was able to make this family beloved salty cookie. They will never be as good as her’s, but thank you mom, for walking us thorough the detailed steps on the phone — we are enjoying them!
If you are wondering, the name “Cascudo” translates as barky, crusty.
“Biscoito Cascudo” Cascudo Cookies
Family Brazilian cookie recipe adapted by Lina and Lara’s grandmother Celeste. Gluten-free. Makes about 250 2-inch size cookies. It is delicious and stores well, so make the whole recipe! 🙂
5 cups of tapioca starch ‘flour’
1 1/2 cups of oil
1 cup of water
1 tablespoon of salt
1 tablespoon of sugar
8 large eggs (but depending on the eggs could take up to 11 eggs)
1. Bring oil to a boil.
2. Place tapioca on a heat safe bowl like stainless steel or glass. Scald the flour with boiling oil, very carefully. Pour hot oil on top of the flour. ( In this process the flour is cooked and the starch in the flour becomes like jelly). Mixing with a wooden spoon or heavy duty mixer. Set aside.
3. On another pan, bring water, salt and sugar to a boil and scald the starch a second time. Let it cool completely. DO NOT add eggs right way.
4. Once the flour is cool, add a couple of eggs at time, mixing for 2-3 minutes total until all the eggs are incorporated and the dough is wet and sticky like cookie dough.
5. Use a couple of teaspoons working off each other to drop a grape size amount of the dough on an ungreased cookie sheets leaving about 2-inch space between cookies.
6. Bake on an pre-heated 350F oven for 45-50 minutes. Cookies will be light golden and dry. Store when completely cool.
7. Bom Apetite