Recipe for valonguenses

Recipe for valonguenses

The name says it all: these biscuits are made in Valongo, a land that is known for the art of bread baking and biscuit making. With the usual ingredients, such as flour, sugar, butter, baking powder, cinnamon and water, but with mastery of the fermentation and baking process. Take a look at this recipe named after the city of traditional biscuits.  


40 kg of flour
6 kg of sugar
1.2 kg of butter
0.4 kg of baking powder
0.020 kg of cinnamon
0.04 kg of refined salt
10 litres of water  

The fermentation starter is dissolved in 3 litres of water and made with about 6 kilos of flour, left to rise for about 2 hours. This recipe requires about 15 kilos of flour and 10 litres of water. Proofing time is approximately 4 hours. Use cold water in the summer and hot water in the winter.