2/3 cups of sweet manioc flour
1 cup of pork cracklings
2/3 cups of pig's blood
1/2 cup of water
1/4 teaspoon of baking soda
1/4 teaspoon of tartar cream
1/2 pound of wheat flour
3 eggs
Accessory
Large baking sheet
2/3 cups of sweet manioc flour
1 cup of pork cracklings
2/3 cups of pig's blood
1/2 cup of water
1/4 teaspoon of baking soda
1/4 teaspoon of tartar cream
1/2 pound of wheat flour
3 eggs
Accessory
Large baking sheet
Mix the ingredients, knead well and divide into four balls
Cover and let rest for 30 minutes
Grease the baking sheet with oil
On a surface dust with wheat flour, make rolls of 0.5 cm thickness
Shape the cookies as you like or according to tradition: make cuts in the dough every 1 cm, without separating the parts
Separate into pieces with four and three square blocks and handle carefully
Stack the two pieces as shown in the photo
Preheat the oven to medium temperature
Bake the cookies for 5 minutes or until lightly golden
