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Sequilhos (Brazilian Cookies)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

They are great cookies and very simple to make!

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.
  • Additional Information

    Add 1/2 cup of dried flaked coconut for a delicious variation!

    Add 1/2 cup of dried flaked coconut for a delicious variation!

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