Fidalguinhos de Braga — Published Lemon and Cinnamon Version
This published formula realises DGADR's description: thin twisted biscuits made from flour, sugar, butter, eggs, lemon and cinnamon. Their crossed-leg shape satirises the fidalgos, while Braga tradition links them to the Convent of Nossa Senhora dos Remédios and the Easter table.
- Yields
- Not stated
- Prep
- 30 min resting, plus preparation
- Cook
- About 15 min
Ingredients
- 300 g / 10.6 oz Self-raising flour
- 100 g / 3.5 oz Sugar
- 50 g / 1.8 oz Butter
- 2 Eggs
- 2 Egg yolks
- 1 teaspoon Ground cinnamon
- from 1/2 lemon Lemon zest
- as needed Butter and flour for the tray
Method
Sift the flour with the sugar. Add the butter, eggs, yolks, cinnamon and lemon zest and knead thoroughly.
Leave the dough to rest for 30 minutes.
Heat the oven to 180°C / 350°F and prepare a tray greased with butter and dusted with flour.
Shape long thin ropes, approximately the width of a little finger. Fold them in half and twist to make the characteristic crossed legs.
Arrange on the tray and bake for about 15 minutes until golden.
Leave on the tray for a few minutes to cool and develop their dry, crisp texture.
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.
Read the editorial policy →
