Sequilhos of Maizena They are traditional cookies of Brazilian cuisine, known for their light texture, that melts in the mouth, and the mild flavor. They are easy to make and ideal to accompany a coffee or tea.
Sequilhos of Maizena
20
minutes
20
minutes
The cornstarch sequels are cookies made mainly with cornstarch (cornstarch), butter and sugar, with a texture that crumbles in the mouth. They are crispy on the outside and soft inside, perfect for a quick snack. Its recipe is simple, using few ingredients, but providing a classic flavor that pleases everyone.
Ingredients
-
500 g of cornstarch (cornstarch)
-
200 g of butter or margarine (at room temperature)
-
1 can of condensed milk (approximately 395 g)
-
1 tablespoon of baking powder
-
1 pinch of salt (optional)
-
Vanilla essence (optional) or lemon zest to flavor
Preparation mode
- In a large bowl, place cornstarch and yeast.
- Add the butter and start mixing with your hands until a crumbs.
- Then add the condensed milk gradually, kneading until it forms a smooth and smooth mass.
- If desired, add the vanilla essence or lemon zest to give a special touch of flavor.
- Preheat the oven at 180 ° C.
- Make small balls with the dough (approximately the size of a nut) and place them in a greased or lined baking sheet with parchment paper.
- Use a fork to lightly flatten the balls, leaving the surface marked with lines.
- Bake in preheated oven for about 15 to 20 minutes, or until the sequels are slightly golden on the edges (do not let it brown too much as they should keep the color light).
- Remove from oven and let cool before serving.
Source: https://cidadeolimpica.com.br/sequilhos-de-maizena/
