An epicurean adventure to: Brazil
Buttery, delicate and oh-so-easy to whip up, Sequilhos are a much-beloved household staple across the vibrant country of Brazil.
These melt-in-your-mouth cookies are made from just a handful of simple ingredients like butter, cornstarch (cornflour) and sweetened condensed milk, all combined in just one bowl. You may also hear them called Biscoitos de Maizena, or Sequilhos de Maizena, referring to a popular Brazilian cornstarch brand.
Jump to:
Despite their simple and easy preparation, Sequilhos deliver an irresistibly crisp yet tender texture that crumbles delicately on the tongue. They're the perfect little treats to accompany an afternoon coffee or tea, though their moreishness makes resisting a second (or third and forth!) very difficult!
The keys to getting that signature melt-in-the-mouth texture are measuring the cornstarch by weight rather than volume for accuracy and chilling the dough before baking. Letting it rest ensures the Sequilhos bake up evenly and don't spread in the oven, keeping that familiar dome-like shape.
Fast Facts - Brazil
| Location | Brazil is located in South America and is the largest country on the continent, sharing borders with every country in South America except for Chile and Ecuador. |
| Capital | Brasília. |
| Language | The official language of Brazil is Portuguese, which is spoken by the vast majority of the population. However, there are also many other languages spoken in Brazil, including Spanish, English, German, Italian and a variety of indigenous languages. |
| Population | Circa 213 million people. |
| Trivia | Ilha da Queimada Grande, nicknamed Snake Island, is considered one of the world's most dangerous islands due to the many venomous Golden Lancehead snakes that inhabit it. Located just off the coast of Brazil near Sao Paulo, the island is off-limits to visitors without authorization. Though small in size, it is estimated there is at least one of these endangered but deadly snakes per square meter on the island. The Lancehead's incredibly potent venom can cause tissue damage, organ failure, brain bleeding and more. While fascinating, Snake Island's slithering residents make it one of Brazil's scariest places! |
What's to love about this recipe
- This Sequilhos recipe is super easy to make with just a few simple ingredients.
- Comes together in just one bowl, hardly any washing up!
- Naturally gluten-free using cornflour instead of wheat flour.
- Melt-in-your-mouth delicate crumb, yet crispy with a flaky texture and a satisfying snap when you bite into them.
- Lovely buttery, vanilla flavour.
- Addictively moreish - hard to stop at just one.
- The perfect dunking biscuit with coffee, espresso or tea.
- Makes a thoughtful homemade gift for a sweet tooth.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Cornstarch
Cornstarch, which is sometimes called cornflour in some parts of the world, gives Sequilhos their signature melt-in-the-mouth texture. It also makes them a good choice for people who can't eat gluten.
It's important to measure the cornstarch accurately in grams because using cups can give different amounts depending on how each individual person packs their measuring cup. Just a few teaspoons over or under the weight can make the cookies turn out differently each time.
Don't replace cornstarch with other starches like potato or tapioca starch.
Unsalted butter
Use good quality, room-temperature butter for the best flavour. Unsalted butter is ideal so you can control the saltiness. You can use salted butter as well, just omit the salt the recipe calls for.
The butter needs to be quite soft before adding it, so take your butter out of the fridge an hour or so before you start.
Top Tip
To speed up the process of softening butter, you can use a microwave-safe glass bowl. Fill it with about an inch of water and heat it in the microwave until the water boils.
Remove the bowl from the microwave, discard the water, and quickly turn the bowl upside down over the butter. The residual heat from the bowl will soften the butter, making it easier to work with.
Sweetened condensed milk
Sweetened condensed milk comes in cans that can be a little different in weight depending on where you live.
This usually isn't a big difference, just a few grams (around 397g for a regular can). If the weight is pretty close and not more than 2-3 grams less or more, it won't change how the dough turns out.
Vanilla extract
Use a good quality extract for the best vanilla bean flavour.
You can omit the vanilla extract if you wish, or replace it with different flavourings like lemon zest, lemon extract or almond extract.
How to make Sequilhos - Step by step
- Line a few baking sheets with parchment paper, or prepare the baking sheets by brushing them with a thin layer of softened butter.
- Add the condensed milk, softened butter, salt and vanilla to a large mixing bowl.
- If you are mixing by hand, blend the ingredients together thoroughly with a rubber spatula or wooden spoon until no lumps of butter remain.
- You can also use an electric hand mixer for this step. We prefer using an electric mixer because it achieves a smoother blend of the butter and condensed milk.
- Beat the butter and condensed milk until they are completely combined with no remaining lumps of butter.
- Add about one-quarter of the cornstarch.
- Fold the cornstarch into the butter and condensed milk mixture by hand until it is fully incorporated.
- Add the next quarter portion of the cornstarch and fold it in thoroughly again. Repeat this process of adding a quarter of the cornstarch and folding it in, until all of it has been added.
- Once all of the cornstarch has been folded in, use your hands to gently mix the dough until you have a smooth, soft, pliable dough.
- If you press on the dough, you should be able to leave smooth indentations with your fingers. The dough's surface should have an almost shiny appearance when properly mixed.
- Use a measuring spoon or cookie scoop to portion out the dough. We like to use a half-tablespoon measure, which will result in small, bite-sized cookies. You should get about 90 cookies this size from the full recipe. You can also make them larger.
- Measure out all of the dough portions and place them together on a tray or plate as you work.
- Roll each portion of dough into a small, round ball.
- Space the dough balls about two inches apart on the prepared baking trays.
- Gently flatten each ball slightly by pressing a fork down on top of it.
Top tip: If you find the dough is sticking to the fork, place the baking tray in the fridge for about 5 minutes, or lightly spray the fork with some non-stick spray.
- Continue in this fashion until all of the dough balls have been flattened with the fork.
- Place all of the prepared baking trays with cookies in the refrigerator to firm up.
If you are planning on chilling them for more than 30 minutes, cover the trays with plastic wrap to stop the dough from drying out.
- Preheat the oven to 170C/338F/gas mark 3.
- Once the oven is preheated, bake the cookies on the middle shelf of the oven for 10-12 minutes until the underside of the cookies is a light golden brown.
- The tops should remain very light in colour, so it is best to lift a cookie around the 10-minute mark to check if the underside is browned enough. If you made larger cookies, you may need to bake them for 1-2 minutes longer.
- After baking, leave the cookies on their trays for about 10 minutes before transferring them to a wire cooling rack to cool down completely.
Top Tips
Invest in a digital kitchen scale
It's a good idea to use a digital scale to measure the ingredients. Corn starch is sensitive, so even a small difference of a couple of teaspoons can change how the dough feels.
If you don't have a digital kitchen scale, you might want to consider adding one to your Christmas wish list - it's a very handy tool to have in the kitchen, especially if you love baking!
Mixing the butter and condensed milk
You can definitely mix these two things together using a rubber spatula or a wooden spoon. However, using an electric hand mixer is even better because it makes the job easier and gives you a very smooth mixture without any small lumps of butter.
Use a measuring spoon or cookie scoop for equal portions
If you're someone who bakes a lot and can judge the sizes of dough portions without measuring, go ahead and do it by eye. But if this is your first time, it's great to use a measuring spoon or a cookie scoop. This way, you'll get portions that are all the same size and your cookies will turn out perfectly uniform.
We prefer making small cookies that you can just pop in your mouth. They just look so cute and delicate. For this, we use a half-tablespoon measure. Using this measure, you'll get around 90 small cookies from this recipe. If you want to make them bigger, you can use a tablespoon measure and that will give you about 45 cookies.
Chill the dough
Put the unbaked cookies in the fridge to chill. This helps the cookies keep their shape and the pattern from the fork when you bake them.
The dough is soft, and cooling it in the fridge before baking makes a big difference in the final product. Make sure it's chilled for at least the time it takes to preheat your oven.
Don't overbake!
Part of Sequilhos' charm is their pale, almost pristine white colour, so keep an eye on them and don't bake till they're browned.
Check the bottoms at around 10 minutes and listen for a hollow sound when tapped. Stay on the underdone side to keep that signature look!
Variations on Sequilhos
- Add finely grated lemon, orange or lime zest to the dough for a refreshing citrus flavour.
- Mix in mini chocolate chips or finely chopped chocolate for a chocolate twist.
- Incorporate desiccated coconut into the dough for a tropical touch and added texture.
- Stir in chopped nuts like almonds, pecans or walnuts to give the cookies a nutty crunch.
- Sprinkle ground cinnamon into the dough for a warm and comforting flavour.
- Introduce matcha powder for a unique and vibrant green colour, along with a mild tea flavour.
- Mix in dried fruits like cranberries, raisins or chopped dried apricots to add bursts of sweetness.
- Infuse the dough with culinary lavender for a delicate floral aroma.
- Add a pinch of ground spices like nutmeg, cardamom or ginger for a spiced variation.
- Add a few tablespoons of lime juice and a bit of lime zest to make Sequilhos de limão.
- Make an indentation in the centre of each cookie and fill it with a small amount of your favourite jam.
- Sprinkle the cookies in colourful sprinkles or coloured sugar before baking for a festive look.
- Once the cookies have cooled, drizzle melted chocolate over the top.
- Fold in caramel bits for pockets of gooey caramel goodness.
- Instead of rolling the dough into balls, use a piping bag to pipe rosettes.
- Use a few drops of your favourite extracts like almond, lemon or butterscotch.
- Top with a dollop of whipped cream and berries for mini shortcakes.
- Sandwich two together with jam, Nutella, or dulce de leche.
- Crumble over dark chocolate ice cream for a bit of crunch and contrast.
Storage
Store completely cooled cookies in an airtight container at room temperature for up to 3 weeks.
You can freeze the baked cookies for up to 3 months. Freeze them in an airtight container or in freezer bags. Thaw at room temperature or overnight in the fridge. They may lose some crispness after thawing.
You can also freeze the dough for up to 3 months. Allow it to thaw in the fridge overnight before using.
More recipes using sweetened condensed milk
Condensed milk cookies from South Africa
Choc chip cookies with condensed milk
Ice coffee with condensed milk
Tinginys - Lithuanian Lazy Cookies
More recipes from South America
Recipe
Sequilhos (Cornstarch Cookies)
Ingredients
- 397 grams condensed milk - (1 x 14 ounce can)
- 200 grams unsalted butter - (7 ounces) Softened. Or use salted butter but omit the salt in the recipe
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 500 grams cornflour (cornstarch) - (4 x US cups + 2 tablespoons)
Instructions
- Line a few baking sheets with parchment paper, or prepare the baking sheets by brushing them with a thin layer of softened butter.Don't switch on the oven just yet.
- Add the condensed milk, softened butter, salt and vanilla to a large mixing bowl.397 grams condensed milk, 200 grams unsalted butter, ½ teaspoon salt, 1 teaspoon vanilla extract
- If you are mixing by hand, blend the ingredients together thoroughly with a rubber spatula or wooden spoon until no lumps of butter remain.You can also use an electric hand mixer for this step. We prefer using an electric mixer because it achieves a smoother blend of the butter and condensed milk.Beat the mixture until completely combined with no remaining lumps of butter.
- Add about one quarter of the cornstarch. Fold the it into the butter and condensed milk mixture by hand using a spatula or wooden spoon, until it is fully incorporated.500 grams cornflour (cornstarch)
- Add the next quarter portion of the cornstarch and fold it in thoroughly again. Repeat this process of adding a quarter of the cornstarch and folding to combine for the remaining cornstarch until all of it has been added.
- Once all of the cornstarch has been folded in, use your hands to gently mix the dough until you have a smooth, soft, pliable dough.If you press on the dough, you should be able to leave smooth indentations with your fingers. The dough's surface should have an almost shiny appearance when properly mixed.
- Use a measuring spoon or cookie scoop to portion out the dough. We like to use a half tablespoon measure, which will result in small, bite-sized cookies. You should get about 90 cookies this size from the full recipe. You can also make them larger.
- Measure out all of the dough portions and place them together on a tray or plate as you work, ready to be rolled.
- Roll each portion of dough into a small, round ball. Space the dough balls about two inches apart on the prepared baking trays.
- Gently flatten each ball slightly by pressing a fork down on top of it. Top tip: If you find the dough is sticking to the fork, place the baking tray in the fridge for about 5 minutes, or lightly spray the fork with some non-stick spray.
- Place all of the prepared baking trays with cookies in the fridge to firm up.
- Preheat the oven to 170C/338F/gas mark 3.
- Once the oven is preheated, bake the cookies on the middle shelf of the oven for 10-12 minutes until the underside of the cookies are a light golden brown.
- The tops should remain very light in colour, so it is best to lift a cookie around the 10 minute mark to check if the underside is browned enough. If you made larger cookies, you may need to bake them for 1-2 minutes longer.
- After baking, leave the cookies on their trays for about 10 minutes before transferring them to a wire cooling rack to cool down completely.
Notes
INVEST IN A DIGITAL KITCHEN SCALE
It's a good idea to use a digital scale to measure the ingredients. Corn starch is sensitive, so even a small difference of a couple of teaspoons can change how the dough feels. If you don't have a digital kitchen scale, you might want to consider adding one to your Christmas wish list – it's a very handy tool to have in the kitchen, especially if you love baking!MIXING THE BUTTER AND CONDENSED MILK
You can definitely mix these two things together using a rubber spatula or a wooden spoon. However, using an electric hand mixer is even better because it makes the job easier and gives you a very smooth mixture without any small lumps of butter.USE A MEASURING SPOON OR COOKIE SCOOP FOR EQUAL PORTIONS
If you're someone who bakes a lot and can judge the sizes of dough portions without measuring, go ahead and do it by eye. But if this is your first time, it's great to use a measuring spoon or a cookie scoop. This way, you'll get portions that are all the same size and your cookies will turn out perfectly uniform. We prefer making small cookies that you can just pop in your mouth. They just look so cute and delicate. For this, we use a half tablespoon measure. Using this measure, you'll get around 90 small cookies from this recipe. If you want to make them bigger, you can use a tablespoon measure and that will give you about 45 cookies.CHILL THE DOUGH
Put the cookie unbaked cookies in the fridge to chill. This helps the cookies keep their shape and the pattern from the fork when you bake them. The dough is soft, and cooling it in the fridge before baking makes a big difference in the final product. Make sure it's chilled for at least the time it takes to preheat your oven.DON'T OVERBAKE!
Part of Sequilhos' charm is their pale, almost pristine white colour, so keep an eye on them and don't bake till they're browned. Check the bottoms around 10 minutes and listen for a hollow sound when tapped. Stay on the underdone side to keep that signature look!
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Carolyn Archer says
Loved them! I divided the dough and added flavoring to make strawberry, blueberry, lemon, cocoa, and pecan, and topped them with appropriately colored sprinkles. They were adorable and delicious!
Maretha Corbett says
Hey Carolyn!
Those flavours and sprinkles sound absolutely amazing! It's such a good basic recipe to put your own stamp on. You've definitely given me some inspiration - I am going to try
cocoa and pecan together and perhaps do a choc drizzle on top. Thanks for your lovely feedback!
Maretha.
Angel says
Hi. I know you say not to swap with Tapioca starch etc but do you think it would be ok to use Arrowroot Starch? I really like the sound of these cookies and it would be an idea way for me to use up a tin of condensed milk which i've opened for something else but I can't have cornstarch.
Thanks
Maretha Corbett says
Hi Angel!
From what I’ve researched, you can swap cornstarch for arrowroot starch in sequilhos, and it should work well.
Arrowroot is often used as a substitute because it provides a similar light and tender texture, which is key for these cookies.
I haven’t personally tried it, but it seems like a good alternative. Just use the same amount as the recipe calls for, and let me know how it turns out if you give it a go!
Warmest regards,
Maretha.
Angel says
Thanks! It’s on my baking list for tomorrow. I’ll let you know how they turn out.
Maretha Corbett says
Hey Angel! Thank you, I hope it turns out well for you 🙂
Maretha x
Angel says
Hi. It worked! and very nice they are too. Thank you!
Maretha Corbett says
Hey Angel!
Hooraaahh! So pleased! Thank you for the feedback and enjoy your cookies. Much love to you! x
Maria says
These were delicious, thank you! Question - is it okay to freeze before (once shaped) or after baking to make at a later date?
Maretha Corbett says
Hey Maria,
I’m so glad you enjoyed them, thank you!
Yes, you can freeze them, and both options work well. If you freeze them after shaping, just place them on a tray first so they don’t stick together, then transfer to a container once frozen. You can bake them straight from frozen, just add a minute or two to the baking time.
They also freeze nicely after baking, just let them cool completely first, then store in an airtight container. Defrost at room temperature when you’re ready to enjoy them.
Hope that helps!
Maretha x
Mat says
Good