PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|2 1/2 lb||flour|
|1 1/2 c||sugar|
|1 1/2 stick||butter|
|1 1/2 Tbsp||shortening|
|1/2 jar(s)||baker's ammonia (or approximately 1 oz)|
Fall River, MA (pop. 88,857)
Member Since Sep 2011
This is an old world recipe straight from the island of São Miguel. My mother in law has a recipe book she made in Portugal as a young girl. It's one of those hand written recipe books, that has aged pages and is falling to pieces. One that I would love to get my hands on, lol.. last night, for the upcoming holiday, we gathered the kids and made this recipe from out of that book. Biscoitos are a biscuit-like, dunking cookie. Buttery, not too sweet, & traditionally made in the shape of an O. All the mixing was done by hand. Which is a little more work, but I think makes a difference in the end.
Dissolve the ammonia in a little milk.
Mix flour, eggs, shortening, sugar, and ammonia mixture all together until completely blended.
Make a well in the center of your dough. Add the melted butter into the center and continue mixing until smooth. If the dough still seems dry, you can add some warm milk.
Take 1/4" balls of dough and mold into a 5" long roll.
Bring the ends together (to create the O shape), and pinch closed at the ends.
Bake on a greased cookie sheet at 300 degrees for about 15 - 20 minutes or until cooked through.