Biscoitos da Guarda

Description: Cakes made from wheat flour, eggs, sugar, olive oil, baker's yeast and salt. They are about 6 to 8 cm in diameter and weigh between 70 and 80 g.

Region: Center

Special feature: Rustic traditional pastry product. It has a conical shape, with a yellow-brown color on the outside and a yellow-faded color on the inside, with a relatively crispy and fissured crust at the apex of the cone, which is easy to disintegrate when cut.

History: In this region, wheat flour is mainly used for pastries, as the bread is usually made with corn or rye. A few years ago, wheat bread was still simply called "wheat" as opposed to "bread", which was cornbread.

Use: Consumed at any time of the day.

Know-how: Beat the eggs with the sugar until a homogeneous dough is formed. Add the warm olive oil and beat again. Add the flour with the salt and baking powder. It is kneaded in order to obtain a thick dough, but not too hard, so that cakes that have the shape of a mound (volcano) can be told. These are cooked in greased trays that go into a wood oven, sometimes taking advantage of the height of the bread baking.

Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001