Cornstarch and Condensed Milk Cookies, or Sequilhos, are a staple in Brazilian cuisine. Originating from a need to create delicious treats from limited ingredients, these cookies combine cornstarch and condensed milk. This mix results in a cookie that’s both easy to make and delicious. Their popularity in Brazil stems from their melt-in-your-mouth texture and subtle sweetness. Notably, they are gluten-free, broadening their appeal. The recipe’s simplicity, requiring few ingredients and steps, contrasts with the cookies’ delightful taste. This showcases the principle that sometimes, simplicity leads to the most satisfying culinary creations.
Ingredients
To make these delightful Cornstarch and Condensed Milk Cookies, you’ll need the following ingredients:
- Sweetened Condensed Milk: The key to the cookies’ creamy texture and sweet flavor.
- Cornstarch: Gives the cookies their unique, melt-in-your-mouth feel.
- Butter: Adds richness and helps bind the dough.
- Salt: A pinch to enhance all the flavors.
- Optional flavorings: Add a personal touch with lime, lemon, or orange zest; cinnamon; shredded coconut; vanilla or almond extract for varied flavors.
Step-by-Step Instructions
Preparing the Dough
- Start by mixing room temperature butter with sweetened condensed milk in a large bowl. Aim for a smooth blend, though a few lumps are fine.
- Gradually incorporate the cornstarch to form a soft, pliable dough. Adjust the cornstarch quantity to achieve the right consistency, ensuring the dough is not too dry.
Shaping the Cookies
- Roll the dough into small balls, about 1 teaspoon each. Flatten them slightly with your thumb, creating a small indentation.
- For a decorative touch, press the tines of a fork gently on the cookies to create a pattern.
Baking Tips and Tricks
- Chill the shaped cookies for about 30 minutes before baking. This helps them maintain their shape and prevents spreading.
- Bake in a preheated oven at 350°F (175°C) for 15 minutes or until they start to turn golden at the bottom. They should remain pale on top.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
These simple steps will yield delicious Cornstarch and Condensed Milk Cookies that are perfect for any occasion.
Variations and Customizations
Enhance the basic Cornstarch and Condensed Milk Cookies recipe by adding flavors. Mix in lime, lemon, or orange zest for a citrusy twist. Cinnamon or shredded coconut can introduce warmth or tropical notes. Vanilla or almond extract adds classic or nutty flavors. For dietary restrictions, substitute the butter with a dairy-free alternative and use a sugar-free condensed milk.
FAQs
How long will the cookies keep and how to store them?
The cookies can last up to a week when stored in an airtight container at room temperature. This keeps them fresh and prevents them from drying out.
How many cookies does the recipe make?
Depending on the size, the recipe typically yields about 4 dozen small cookies. Adjust the size based on your preference.
Can I freeze them?
Yes, you can freeze the unbaked dough balls. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. This method helps maintain their texture and flavor.
Ingredients:
- 1 cup (200g) sweetened condensed milk
- 2 cups (250g) cornstarch, plus extra for adjusting dough consistency
- 1/2 cup (113g) unsalted butter, softened to room temperature
- A pinch of salt
- Optional flavorings:
- 1/2 teaspoon lime, lemon, or orange zest
- 1/4 teaspoon cinnamon
- 2 tablespoons shredded coconut
- 1 teaspoon vanilla or almond extract
Instructions:
1. Preparing the Dough:
- In a large mixing bowl, combine the softened butter and sweetened condensed milk. Mix them together until well combined. You can use a spatula or an electric mixer on a low setting.
- Gradually add the cornstarch and salt to the mixture, stirring continuously. If you’re using any optional flavorings, add them in at this stage.
- Continue to mix until a soft dough forms. The dough should be pliable but not sticky. If it’s too sticky, add a little more cornstarch until you reach the right consistency.
2. Shaping the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take small portions of the dough (about 1 teaspoon each) and roll them into balls. Place the balls on the prepared baking sheet.
- Gently press down on each ball with the back of a fork to flatten slightly and create a decorative pattern.
3. Baking:
- Bake the cookies in the preheated oven for about 12-15 minutes, or until they are firm to the touch but not browned. They should remain pale.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storage:
- Store the cookies in an airtight container at room temperature for up to a week.
Tips:
- Chilling the dough for about 30 minutes before shaping can make it easier to handle.
- These cookies are delicate, so handle them gently, especially when they’re warm.
Enjoy your homemade Cornstarch and Condensed Milk Cookies with a cup of tea or coffee for a delightful treat!
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