Biscoito de Polvilho Azedo (Sour Tapioca Cookies) - Egg-Free

Ingredients

• 2 cups Sour Tapioca Starch
• 1/2 cup Water
• 1/4 cup Vegetable Oil
• 1/2 tsp Salt
• 1/4 cup Dairy-Free Milk

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

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a medium saucepan, combine the 1/2 cup water, 1/4 cup vegetable oil, and 1/2 tsp salt. Bring this mixture to a rolling boil over medium-high heat.
3. 3Place the 2 cups sour tapioca starch in a large heatproof bowl. Carefully pour the boiling water mixture over the sour tapioca starch. Stir vigorously with a wooden spoon or heatproof spatula until it forms a sticky, cohesive mass.
4. 4Allow the mixture in the bowl to cool for about 5 minutes. It should be warm, but not so hot that it will burn your hands. Add the 1/4 cup dairy-free milk and mix thoroughly until a smooth, pliable dough forms. You may need to use your hands to knead it a bit in the bowl to ensure it's fully combined.
5. 5Line a baking sheet with parchment paper. Use a spoon to drop small portions of the dough onto the prepared baking sheet. Aim for roughly tablespoon-sized dollops, leaving a little space between each one.
6. 6Bake in the preheated oven for 15-20 minutes. The biscoitos are ready when they are lightly golden brown and feel firm to the touch.

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