Brazilian Biscuit Recipe - Great British Chefs

Marcello Tully recommends serving these Brazilian biscuits with a strong black coffee to make an inspiring afternoon treat. This Brazilian biscuit recipe yields light, buttery creations - which are nuttily flavoured and crunchy thanks to a peanut coating.

Ingredients

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60g of peanuts, ground or finely chopped
175g of butter
125g of caster sugar
425g of plain flour
60ml of milk
1/4 tsp cinnamon
butter, for greasing

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Add the butter and sugar to a bowl and cream until smooth. Beat in the flour and milk to make a dough, knead, then allow to stand for 10 minutes

175g of butter
125g of caster sugar
425g of plain flour
60ml of milk

Shape the dough into walnut-sized pieces, rolling between your hands to make smooth balls. Mix together the peanuts and cinnamon on a plate, then roll the balls in the mixture to coat

60g of peanuts, ground or finely chopped
1/4 tsp cinnamon

Preheat the oven to 175°C/gas mark 3.5

Place the balls on a greased baking tray and bake for 15 minutes until golden and crisp

butter, for greasing

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Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.