Palitos de Oeiras — Sandra Fernandes Morais Version
Food-heritage researcher Sandra Fernandes Morais publishes this version of the Oeiras biscuit, documented at least since the 1896 Ethnographic Exhibition and in early-20th-century cookbooks. The thin cake is baked, cooled, cut into strips and returned to the oven: that second bake turns the sheet into hard, crisp fingers.
- Yields
- Not stated by the source
- Prep
- Not stated by the source
- Cook
- Two bakes; duration not stated
Ingredients
- 360–380 g / 12¾–13½ oz Wheat flour
- 450 g / 1 lb Sugar
- 10 Eggs
- 1 tsp Ground cinnamon
- 1 Lemon, zest only
- as needed Butter, for greasing
Method
Heat the oven to 180°C / 350°F. Butter two trays; if preferred, line their bases with baking parchment as well.
Combine the flour, sugar, eggs, cinnamon and lemon zest and beat for 10–15 minutes.
Divide the batter between the trays and bake until golden. The source does not establish a duration.
Cool completely and unmould. Cut into strips about 1 cm / ⅜ in thick.
Return the fingers to the trays and bake again until toasted and dry.
Cool completely and store in tightly closed tins or containers.
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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