These cinnamon loaded Portuguese cookies are subdued. Doughy. Bready. Dry. But don’t be fooled. The texture isn’t a mistake. They are made specifically for dunking. Dipping. Sogging-up coffee, hot cocoa or tea.
So why are we making Portuguese cookies this week, when we’re cooking West Africa? Simple. The people of Guinea-Bissau love Portuguese baked goods because they were a former Portuguese colony. Walk into any big city bakery and you’ll see what I mean.
| Servings | Prep Time |
| 16 cookies | 30 minutes |
| Cook Time |
| 12-15 minutes |
|
|
|
|
These cinnamon loaded Portuguese cookies are subdued. Doughy. Bready. Dry. But don’t be fooled. The texture isn’t a mistake. They are made specifically for dunking. Dipping. Sogging-up coffee, hot cocoa or tea.
So why are we making Portuguese cookies this week, when we’re cooking West Africa? Simple. The people of Guinea-Bissau love Portuguese baked goods because they were a former Portuguese colony. Walk into any big city bakery and you’ll see what I mean.
|
Ingredients
- 8 Tbsp butter
- 1/2 cup sugar
- 4 eggs
- 3 – 3 1/4 cups flour
- 1 Tbsp ground cinnamon
- 1/4 tsp salt
Servings: cookies
Units:
Instructions
- Preheat the oven to 350F. Then cream together sugar and butter in the bowl of a standing mixer. When the mixture is light and fluffy, beat in the eggs, one at a time.
- hen, add in the flour, cinnamon, and salt. Add just enough flour to have the dough pull away from the sides of the bowl. Scrape as needed, but don’t overmix.
- If all goes well, you’ll end up with a deeply cinna-brown, moist dough that is surprisingly not sticky.
- Cut it into four pieces. Roll each piece into a fat log and cut each log into 4 pieces. Now you have 16 hunks of dough. Not to be confused with 16 hunks, unfortunately. Roll each hunk into a thin rope. See the ones pictured below. They’ll be long. Maybe 18 inches.
- Twist and rope them into whatever squiggly shape your heart desires, placing them on a lined baking sheet. Bake for 12-15 minutes.