Português 
English (UK) 
Description: Biscuits in the shape of figure-eights, of varying weight and size, made with bread dough with olive oil. The ingredients are flour, olive oil and baker's yeast. They are light in color, similar to bread baked in a weak oven, and crumble easily when chewed.
Region: Center
Other denominations: Olive Oil Doughnuts.
Particularity: Biscuits made with bread dough, which crumble easily when chewed. This characteristic is given to them by adding olive oil with very little acidity to the dough.
History: Being a product of great preservation, it was used by naviga-tors as a substitute for fresh bread. The word 'biscuit' means 'cooked twice', which presupposes a lower moisture content and therefore a longer shelf life.
Use: In interspersed meals.
Know-how: Sift the flour into the container in which it is to be kneaded, open a pit in the middle and place the olive oil and the yeast diluted in water in it. Knead very well, as if it were to make bread, and let it rise for half an hour. The dough is divided into small units that are rolled in order to make a stick about a palm long. The ends are joined and twisted to form a figure-eight, leaving the seam on the overlapping part and down, when arranging the piece on the metal tray where it will be baked in a weak oven.
Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2011
