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Sequilhos
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
50 servings
Silvana Ferreira
@silvanalj- Ingredients
- Recipe
- Corn starch3 cup
- Butter150 g
- Wheat flour3/4 cup
- Eggs3 unit(s)
- Preheat the oven to 180°C (medium temperature). Grease two baking sheets with butter and sprinkle with wheat flour. In the bowl of a stand mixer, place the sugar and butter. Beat until it forms a cream. Add one egg at a time, beating just to combine - with each addition, turn off the mixer and scrape the side of the bowl with a spatula. In a bowl, mix the flour with the cornstarch. Add this dry mixture to the mixer in stages, beating between each addition just to blend - if necessary, scrape the side of the bowl with the spatula. Attention: the dough is a little soft, but that's normal. Sprinkle the countertop with cornstarch. Separate the dough into portions and form rolls about 1 cm thick. With a spatula (or knife), cut each roll into 2 cm slices - if necessary sprinkle the countertop with more cornstarch. Arrange the cookies on the baking sheet, leaving about 1 cm of space between each one. With a fork, lightly press the surface of the cookies to score. Place the baking sheet in the preheated oven and bake for about 15 minutes, until the cookies dry and are slightly golden on the base - they should be a shade more to the cream. Remove from the oven and allow the cookies to cool completely before packaging or storing in an airtight container. They stay fresh for up to 1 week.
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