Sequilhos
Soft, velvety, and incredibly simple to prepare, sequilhos are an essential treat found in households throughout Brazil. Crafted using a few basic ingredients such as butter, cornstarch, and condensed milk, these delectable cookies effortlessly come together in a single mixing bowl. According to a culinary school acquaintance hailing from Brazil, sequilhos boast a wide array of variations. Some employ a blend of cornstarch and flour, while others rely solely on powdered sugar and butter. As for flavorings, there is ample room for creativity; numerous bakeries incorporate shredded coconut to add a delightful texture, while others opt for the zingy combination of citrus juice and zest (as featured in this recipe) to enhance their irresistible appeal. Pair them with a plate of brigadeiros—Brazilian chocolate truffles—and complete the experience with a Caipirinha for a flawless indulgence.
Ingredients
- 1 (14-oz.; 415-ml.) can condensed milk
- 1/2 c. (1 stick) salted butter, softened
- 1 tsp. finely grated lime zest
- 1 tbsp. fresh lime juice
- 2 1/2 c. to 3 c. (375 g. to 450 g.) packed cornstarch, plus more for kneading
Instructions
- Preheat oven to 350°. Line 2 large baking sheets with parchment.
- In a large bowl, whisk condensed milk, butter, lime zest, and lime juice until incorporated.
- Add cornstarch 1/4 cup at a time, whisking well after each addition. Once mixture starts to thicken, form into a dough with your hands. Turn out dough out onto a surface generously dusted with cornstarch. Knead, adding more cornstarch as needed, until dough is barely moist and surface is shiny, smooth, and supple, about 5 minutes.
- Wrap dough in plastic wrap and chill until firm, at least 20 minutes or up to 1 hour.
- Portion dough into 2-tablespoon rounds and arrange on prepared sheets, spacing 2" apart. Flatten with a fork.
- Bake cookies until tops begin to crack, 12 to 15 minutes.
- Let cool completely on sheets.
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