Aveiro Raivas — Published Formula
This published culinary formula shapes butter, sugar, eggs and flour dough into thin ropes and irregular designs. Cinnamon is optional in this version, consistent with the variation documented in the catalogue entry; it is not presented as a convent recipe or the sole formula.
- Yields
- About 20 biscuits
- Prep
- Not stated; includes 1–2 hr resting
- Cook
- 10–15 min
Ingredients
- 100 g / 3.5 oz Sugar
- 250 g / 8.8 oz Wheat flour
- 3 Eggs
- 75 g / 2.6 oz Butter
- 1 coffee spoon, optional Cinnamon
- as needed Butter and flour for the tray
Method
Cream the butter and sugar together.
Beat in the eggs one at a time.
Sift the flour with the cinnamon, if using, and work it into the mixture.
Cover the dough and rest it in the refrigerator for 1 to 2 hours.
Heat the oven to 180°C / 350°F and grease and flour a baking tray.
Roll very thin, long ropes and arrange them in rounded, irregular designs, leaving space between them.
Bake for 10 to 15 minutes. Let cool, then lift from the tray with a spatula.
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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