Biscoitos do Louriçal — Unsweetened Household Version
This household formula published by Berenice retains the profile treated as defining by DGADR and Louriçal Parish Council: flour, olive oil, yeast, water and salt, with no sugar. It uses 250 g flour for about 16 biscuits, rises for 30 minutes and adapts the traditional gentle oven to 180°C / 355°F for about 15 minutes. It is a home-kitchen version, not the commercial formula used by local bakeries.
- Yields
- About 16 biscuits
- Prep
- 30 minutes' rising, plus mixing and shaping
- Cook
- About 15 minutes at 180°C / 355°F
Ingredients
- ½ coffee spoon Salt
- 100 ml / 3.4 fl oz Warm water
- 250 g / 8.8 oz Plain wheat flour
- 40 ml / 1.4 fl oz, plus an unstated amount for greasing Low-acidity olive oil
- 5 g / 0.18 oz Fresh baker's yeast
- Amount not stated Flour for dusting the tray
Method
Place the 250 g / 8.8 oz flour in a bowl and make a well in the centre.
Dissolve the 5 g / 0.18 oz yeast in a little of the 100 ml / 3.4 fl oz warm water. Pour it into the well with the 40 ml / 1.4 fl oz olive oil and half a coffee spoon of salt.
Knead, gradually adding the remaining water until all the flour is incorporated and the dough is firm enough to shape.
Cover and leave to rise for 30 minutes. The source gives no volume increase as an alternative endpoint.
Heat the oven to 180°C / 355°F. Grease a tray and dust it with flour; the source gives no quantities for this preparation.
With greased hands, divide the dough into small portions. Roll each into a strand about one handspan long, join the ends and twist into a figure eight or close as a ring. Space the pieces on the tray.
Bake for about 15 minutes, or until the biscuits are golden. DGADR describes the traditional product as pale; avoid baking them excessively dark.
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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