Biscoitos do povilho (cassava biscuits)

This recipe makes 60-100 small biscuits, depending on how you form them; Marlene's were smaller, and the ones we had at the local café in Sao Gonçalo were huge.

1 cup farinha de milho biju (cornflour)
1 cup cold milk
2 tsp salt
3 large eggs
3/4 cup soybean, vegetable, canola or corn oil, plus additional to oil your hands
3 cups povilho azedo (cassava starch)

Preheat oven to 400°F.

In a large bowl, stir together the farinha and milk. Add salt, eggs and oil, and stir to combine. Slowly add the povilho azedo, stirring with your hand until well incorporated.

Set out several rimmed cookie sheets. Oil your hands lightly, and break off a small ball of dough, about the size of a walnut. Roll the dough in your hand to form a small snake approximately 1/2 inch thick. Place it on the baking sheet and bend one end into a curve, like a small candy cane. Repeat for remaining dough, positioning the biscuits 1/2 inch apart.

Bake for 30-40 minutes, until the biscuits are dry and crisp. Let them cool completely, then serve for breakfast or with afternoon tea, or store in a covered container for 2-3 days.