Biscoito de Polvilho Azedo (Sour Tapioca Cookies)

Ingredients

• 2 cups Sour Tapioca Flour
• 1/2 cup Water
• 1/4 cup Vegetable Oil
• 1/2 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Line one baking sheet with parchment paper.
2. 2In a large bowl, combine the 2 cups Sour Tapioca Flour and 1/2 tsp Salt. Whisk these ingredients together briefly until they are well mixed.
3. 3In a medium saucepan, combine the 1/2 cup Water and 1/4 cup Vegetable Oil. Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
4. 4Carefully pour the boiling water and oil mixture into the large bowl with the tapioca flour and salt. Use a sturdy spoon to stir vigorously until all ingredients are well combined and form a smooth, sticky dough.
5. 5Allow the dough to cool in the bowl for 5 minutes. The dough will remain sticky, which is the correct consistency for these cookies.
6. 6Using two spoons, drop rounded spoonfuls of the sticky dough onto the parchment-lined baking sheet, leaving some space between each cookie. Bake for 15-20 minutes in the preheated 175°C oven, or until the edges of the cookies are lightly golden brown.

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