Madeira Beer Sticks — a Home Formula
A Biqueira publishes this formula taught to its author by a Madeiran neighbour: flour and baking powder receive melted butter and pale lager, the dough rests briefly, is rolled and cut into strips, coated in sugar and baked at 180°C. The page establishes the quantities and its accompanying video shows the complete method; Madeira Tourism separately confirms Beer Sticks in the island's sweet repertoire.
- Yields
- Yield not stated
- Prep
- Not stated; the dough rests only ‘a little while’
- Cook
- 15–20 min at 180°C / 350°F
Ingredients
- 1 kg / 2.2 lb Wheat flour
- 2 tsp Baking powder
- 500 g / 17.6 oz Butter, melted
- 1 x 330 ml / 11.2 fl oz bottle; add gradually Pale lager
- As needed Sugar for coating
- As needed Margarine for greasing or baking parchment for the trays
Method
Sift the flour and baking powder into a bowl and make a well in the centre.
Pour the melted butter into the well and mix.
Add the beer gradually and knead until the dough can be rolled out. The source gives no more precise visual endpoint and does not confirm that the whole bottle will be needed.
Let the dough rest ‘a little while’. Meanwhile, put sugar in a bowl and prepare the trays with baking parchment or margarine.
Roll out the dough and cut it into strips. The video warns that they should be neither too thick nor too thin but publishes no thickness, width or length.
Coat the strips in sugar on both sides and arrange them on the trays. They may sit relatively close together because the dough rises little.
Bake in a preheated 180°C / 350°F oven for 15 to 20 minutes, watching them from the 15-minute mark.
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 →
