Sequilhos de Brasil (Brazilian Cornstarch Cookies)

Name: Sequilhos de Brasil (Brazilian Cornstarch Cookies)
Total time: 3600 s
Yield: 30-40 pieces
Cuisine: American
Ingredients: 9 tablespoons unsalted butter (125 grams); 1/3 cup powdered sugar (40 grams); 1 teaspoon vanilla extract; 3/4 cup sweetened condensed milk (200 ml); 1 egg yolk; 2 3/4 cups cornstarch (about 350 grams)

Ader Mad @Ader_Mad

Originally from Portugal, sequilhos arrived in Brazil with the first colonizers (in the 17th century), during a time of extreme food scarcity, which led to their reinvention.

With the help of native Brazilians, the Portuguese learned to replace wheat in this recipe with cassava derivatives, such as cornstarch, giving sequilhos a lighter, crispier texture.

Originally from Portugal, sequilhos arrived in Brazil with the first colonizers (in the 17th century), during a time of extreme food scarcity, which led to their reinvention.

With the help of native Brazilians, the Portuguese learned to replace wheat in this recipe with cassava derivatives, such as cornstarch, giving sequilhos a lighter, crispier texture.

Ader Mad @Ader_Mad

Originally from Portugal, sequilhos arrived in Brazil with the first colonizers (in the 17th century), during a time of extreme food scarcity, which led to their reinvention.

With the help of native Brazilians, the Portuguese learned to replace wheat in this recipe with cassava derivatives, such as cornstarch, giving sequilhos a lighter, crispier texture.

Originally from Portugal, sequilhos arrived in Brazil with the first colonizers (in the 17th century), during a time of extreme food scarcity, which led to their reinvention.

With the help of native Brazilians, the Portuguese learned to replace wheat in this recipe with cassava derivatives, such as cornstarch, giving sequilhos a lighter, crispier texture.

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Ingredients

1 hour

30-40 pieces

9 tablespoonsunsalted butter (125 grams)
1/3 cuppowdered sugar (40 grams)
1 teaspoonvanilla extract
3/4 cupsweetened condensed milk (200 ml)
1egg yolk
2 3/4 cupscornstarch (about 350 grams)

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Steps

1 hour

1

Beat the butter with the powdered sugar and vanilla extract until smooth.
2

Add the sweetened condensed milk and mix until well combined.
3

Add the egg yolk and beat a little more.
4

Sift in all the cornstarch and knead until the dough is uniform. Refrigerate for at least 30 minutes.
5

Preheat the oven to 325°F/350°F (160°C/180°C), depending on your oven. Line a baking sheet with parchment paper.
6

Scoop out about 1 tablespoon of dough for each cookie, roll into balls, place on the baking sheet, and gently press with a fork to create the traditional pattern.
7

Bake for 15 minutes or until cooked through. Be careful! They won’t brown on top, so they can easily overbake or stay undercooked. Keep an eye on them!
8

Pro Tip: This dough works great with cookie stamps.