Preparation

Beat the whole eggs very well with the honey until the dough is whitish.
Add the water, the brandy and the oil, always beating.
Then mix the manioc flour with the bicabornate by hand until they can be tended.
Round dumplings are formed that go to the hot oven to bake in well-greased trays with butter.

Ingredients

  • manioc flour q.s.
  • 3 eggs
  • 1 coffee spoon of baking soda
  • 1 dl of olive oil
  • 1 dl of water
  • 3 dl of cane honey
  • 1 cup of brandy