Sequilhos (Brazilian Cookies)

A community recipe by sonialyna

Not tested or verified by Nigella.com

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Introduction

They are great cookies and very simple to make!

Ingredients

Serves: 48

Metric Cups

500 grams cornflour (corn flour)
1 pinch of salt
100 grams unsalted butter (or margarine, room temperature)
395 grams sweetened condensed milk (a can, not evaporated milk)
2 large eggs

17⅔ ounces cornstarch (corn flour)
1 pinch of salt
3½ ounces unsalted butter (or margarine, room temperature)
13⅞ ounces sweetened condensed milk (a can, not evaporated milk)
2 large eggs

Method

Sequilhos (Brazilian Cookies) is a community recipe submitted by sonialyna and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix butter, eggs and sweetened condensed milk, blending well.

Add corn starch, pinch of salt, and mix, first with a wooden spoon, then using hands until dough is smooth and shiny.

Pinch small portions of the dough and make small round balls (1 inch) and flatten balls slightly using the botton of a glass, or use a fork to make "indentations" on the cookie.

Bake 8 to 10 minutes at 180 degrees until golden. Do not overbake.

Mix butter, eggs and sweetened condensed milk, blending well.

Add corn starch, pinch of salt, and mix, first with a wooden spoon, then using hands until dough is smooth and shiny.

Pinch small portions of the dough and make small round balls (1 inch) and flatten balls slightly using the botton of a glass, or use a fork to make "indentations" on the cookie.

Bake 8 to 10 minutes at 180 degrees until golden. Do not overbake.