Sequilhos (Cornstarch Cookies)

Sequilhos cookies on a white plate with two cups of coffee and some scrabble pieces.

Sequilhos (Cornstarch Cookies)

Buttery, delicate and oh-so-easy to whip up, Sequilhos are a much beloved household staple across the vibrant country of Brazil. 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!

5 from 104 votes

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Course: Snack

Cuisine: Brazilian

Prep Time: 5

Cook Time: 12

Fridge time: 30

Total Time: 47

Servings: small cookies or 45 larger cookies

Calories: 48kcal

Author: Maretha Corbett

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