I have almost I’m absolutely sure I saw it somewhere Sequillho de canela Or it was something else like that (or else, I really freaked out). Another difference (or not): made with cassava starch and not with maize starch which is the most common.
Just I adapted the recipe for Karen (from Kafka) who used sweet powder, but since there was no more at home and the starch was still on hold, why not take a chance? Since, in theoryIt’s all the same thing.
The result was excellent! Great tip from Karen (who had a birthday last week). It was nothing like corn starch, it breaks up beautifully. For afternoon tea or coffee it is a great choice.
The touch of cinnamon gives a tchan differentiated from the biscuit. When I repeat the dose, I’ll try it with ginger, hmmm… ;D
Sequilho de Canela
Makes: 30 units, depends on size
- 100 g butter without salt (room temperature)
- 3 cup. cassava starch (sieved; sweet cassava starch)
- 8 soup spoon refined sugar
- 1 c. tea chemical baking powder
- 1 ovo
- 0,5 g refined salt (pinch)
- 1 c. tea cinnamon powder (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180°C. Beat the butter, sugar, egg and salt for about 6 minutes (if using a mixer it would be 3 minutes, I did it with a whisk. I beat the butter and sugar alone first, then added the rest).
- Mix the starch with the yeast. In the original recipe, it was 2 and a half cups of sweet cassava starch, as starch was used here, I needed to add another half cup to get it done, as it had become very soft, impossible to shape (it was at a point where a pastry bag could be used) .
- Knead for 10 minutes or until the dough is smooth and uniform. Now with the dough, I divided it into two almost equal parts. In one of them, add the cinnamon, and taste to see if the taste is to your liking.
- In a greased baking dish (if you want, line it with aluminum foil or baking paper, I used the latter) distribute dough balls and flatten them with a fork to make grooves. Bake for 15-20 minutes or until golden. Let it stay warm and unmold.
