Biscoitos de Escalhão — Berenice's Household Version
This household formula published by Berenice uses ten eggs, 550 g flour, 350 ml olive oil, 250 g sugar and half a small glass of aguardente, with a short domestic-oven bake. Its ingredients agree with DGADR's Biscoitos de Escalhão record, but shaping differs: the traditional record describes flattened rolls and a wood-fired oven, while this version drops small spoonfuls and uses 180°C / 355°F. We keep that difference visible rather than merging the methods.
- Yields
- Not stated; small spooned portions
- Prep
- Not stated; includes boiling and cooling the olive oil
- Cook
- About 15 minutes at 180°C / 355°F
Ingredients
- ½ small liqueur glass; volume not stated Aguardente
- 1 pinch Salt
- 10 Eggs for the mixture
- 1 Egg yolk for brushing
- 250 g / 8.8 oz Sugar
- 350 ml / 11.8 fl oz, plus an unstated amount for greasing Olive oil
- 550 g / 1 lb 3.4 oz, plus an unstated amount for dusting Wheat flour
Method
Bring the 350 ml / 11.8 fl oz olive oil to the boil, then let it cool until warm before adding it to the mixture. The source gives no final temperature.
Heat the oven to 180°C / 355°F. Grease a tray with olive oil and dust it with flour.
Beat the ten eggs for the mixture.
Add the sugar, 550 g / 1 lb 3.4 oz flour, warm olive oil and pinch of salt. Mix thoroughly to produce a homogeneous mixture.
Add half a small glass of aguardente and combine thoroughly. The source does not define the glass volume.
Use a spoon to place small portions on the prepared tray and brush them with the beaten yolk. The source gives no weight, dimensions or spacing.
Bake at 180°C / 355°F for about 15 minutes. The source publishes no endpoint beyond time; monitor the colour and confirm that the centre is baked.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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