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Biscoito de Polvilho, or tapioca crackers, is a classic Brazilian snack that holds a special place in the hearts of many. Crispy, airy, and delightfully light, these crackers are a favourite in many households, especially in the south eastern region of Brazil.
They’re often enjoyed as an afternoon snack with coffee or simply as a crunchy bite to nibble on throughout the day. Made from tapioca starch, biscoitos de polvilho are gluten-free and surprisingly addictive, offering a perfect combination of crunch and chewiness that makes them hard to resist.
What Is Biscoito de Polvilho?
Biscoito de Polvilho is a traditional Brazilian cracker made from tapioca starch (polvilho). The dough is often mixed with ingredients like water, oil, and eggs to create a light, airy texture. The beauty of these crackers is in their simplicity, though they may seem plain, their unique texture and delicate flavour make them a beloved snack.
There are two main varieties: sweet and savoury. The savoury version is the most common, usually seasoned with salt, while the sweet version has sugar mixed into the dough for a mild sweetness.
The crackers puff up when baked, forming hollow, crunchy biscuits that have a slightly chewy bite at their core. The texture is what truly defines biscoito de polvilho, making it both a nostalgic comfort food and a versatile snack for any time of day.
Ingredients and Taste
The primary ingredient in biscoito de polvilho is tapioca starch, also known as polvilho. This starch is extracted from the cassava root and is the key to the cracker’s unique, light texture. The dough also typically includes eggs, vegetable oil, and water, along with salt for seasoning. Some variations may include cheese, but the most traditional versions rely on the starch to create the signature crispness.
Taste-wise, biscoito de polvilho is mild and slightly salty. It’s not overpowering, which makes it perfect for pairing with other snacks or dipping in coffee or tea. The flavour is delicate, allowing the focus to remain on the wonderfully airy and crunchy texture. The sweet versions are subtler, offering just a hint of sweetness without overwhelming the senses.
A Taste of History
The history of biscoito de polvilho dates back to colonial Brazil, particularly in the south eastern state of Minas Gerais, where tapioca starch has long been a staple ingredient.
Cassava, from which tapioca is derived, was a crucial part of the diet in rural Brazil, and over time, inventive uses for tapioca starch developed. This led to the creation of these simple yet delightful crackers, which became a staple in Brazilian homes.
Over time, the recipe for biscoito de polvilho spread across Brazil, becoming a beloved part of Brazilian snacking culture. Today, they’re found everywhere from bakeries to supermarkets, often evoking feelings of nostalgia for childhood snacks and family gatherings. Though simple in ingredients, biscoito de polvilho remains an enduring symbol of Brazilian culinary ingenuity.
Brazilian Biscoito de Polvilho (Tapioca Crackers) Recipe
Serves: 4 people
Ingredients:
- 2 cups polvilho azedo (sour tapioca starch)
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 teaspoon salt
- Optional: 1/4 teaspoon black pepper or a pinch of chili flakes for a spicier version
Directions
To begin, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the crackers from sticking. These crackers puff up quickly, so ensure the sheet is ready before starting.
In a medium saucepan, combine the water, vegetable oil, and salt. Bring the mixture to a gentle boil over medium heat. This step is key to ensuring the starch hydrates properly. Once the mixture is boiling, remove it from the heat.
In a large mixing bowl, place the tapioca starch. Gradually pour the hot water and oil mixture over the starch, stirring constantly with a wooden spoon or spatula. This will scald the starch, giving the dough its unique texture. Stir well until you get a smooth mixture.
Let the mixture cool for about 5 minutes. Once it’s cool enough to handle, add the egg. Stir the dough well until the egg is fully incorporated. The dough should be sticky but smooth. If it feels too thick, add a tablespoon of water at a time until it reaches a pipeable consistency.
For a perfectly crunchy texture, you can add optional seasonings like black pepper or chili flakes at this point. Taste the dough for salt and adjust if necessary. Biscoito de polvilho traditionally has a mild flavour, but a little spice can elevate it.
Transfer the dough to a piping bag or a plastic bag with a small tip cut off. Pipe the dough onto the prepared baking sheet in long, thin strips or circular shapes, leaving some space between each piece. The dough will puff slightly during baking, so aim for uniform sizes to ensure even cooking.
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the crackers are puffed and slightly golden. The exact time may vary depending on your oven and the size of your crackers. They should feel firm and crispy when done but still light and airy.
Once baked, remove the crackers from the oven and allow them to cool on a wire rack. Biscoito de polvilho is best enjoyed fresh, as its texture is at its crunchiest. Serve alongside coffee or tea, or enjoy as a savoury snack throughout the day.
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