Guinea-Bissau

GUINEA-BISSAU: Raivas 

Portuguese in origin, this screams of a dessert to make with children. I didn’t get very creative, but the idea is to make wild squiggly shapes. Guyana is next and brings an end to the “gs”. Next up: Haiti, Honduras and Hungary…would love to get your suggestions ❤️

INGREDIENTS:

8 Tbsp Butter
1/2 cup sugar
4 eggs
3-3 1/4 cups flour
1 Tbsp cinnamon
1/4 tsp salt

DIRECTIONS:

Preheat the oven to 350F. Then cream together sugar and butter in the bowl of a standing mixer.

When the mixture is light and fluffy, beat in the eggs, one at a time.

Then, add in the flour, cinnamon, and salt. Add just enough flour to have the dough pull away from the sides of the bowl. Scrape as needed, but don’t overmix. If you do overmix, the dough will be tough.

Cut it into four pieces.

Roll each piece into a fat log and cut each log into 4 pieces. Now you have 16 hunks of dough. Not to be confused with 16 hunks, unfortunately. Roll each hunk into a thin rope. They’ll be long. Maybe 18 inches.

Twist and rope them into whatever squiggly shape your heart desires, placing them on a lined baking sheet.

Bake for 12-15 minutes.