Biscoito de Polvilho

The biscoito de polvilho is one of the most popular treats in Brazilian cuisine, especially in the state of Minas Gerais, where the tradition of making them is very strong. Originally, the biscuit was created as a simple recipe, with the main ingredient being polvilho, which is the starch extracted from cassava. It was first developed as a gluten-free alternative, making use of the natural resources from the region. During the colonial era, polvilho was already being used by indigenous people and spread throughout Brazil due to its long shelf life and ease of preparation. Over the years, biscoito de polvilho has become a staple in Brazilian households, often enjoyed at breakfast or as a snack. It is now found in bakeries, at parties, and on coffee tables across the country. The biscuit’s light and crispy texture has won over generations, and today, you can find it in both traditional and modern variations. One of the secrets behind biscoito de polvilho is its simplicity, but also the skill needed to make it irresistibly good, whether it’s soft or crunchy, always accompanied by a good cup of coffee.

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