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Condensed Milk Sequilhos
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
40 servings
CAROLINA RODFER
@umlarcomvida- Ingredients
- Recipe
- Cornstarch or Cornstarch250 g
- Condensed milk200 g
- unsalted butter100 g
- In a bowl, mix everything together until it forms a smooth, buttery and easy-to-handle dough. The dough is smooth, but it breaks up like wet sand, you know, that's the point.
- Then, make 10g balls, if you can't weigh them, no problem, make small balls, use a dessert spoon to get a sense of size. Made the balls, add them in a shape, you don't need to grease, because the dough is very buttery, so it won't stick. With the help of a fork, press lightly on the balls, flattening, and making these risks that are on the cookie. This is pure aesthetics, it is not necessary. But it looks very presentable.
- Preheat your oven for 10 minutes at 180°C, before baking. Heat the oven, bake, it's very fast, about 20 minutes, keep an eye on it, the point is to brown it very slightly on the bottom. Dourou, take the mold out of the oven. Don't leave it too golden, because if it passes the point, its sequilhos become hard, it's a light golden.
- If your butter has a lot of lipid, that is, a lot of fat, you will end up using less, around 80 grams. So keep an eye out so you don't pass the dough point. It needs to be very smooth, soft and to shape the balls.
- Assou, wait for it to cool down to eat, it looks great accompanied by a bird coffee on time. And the colder it gets, the more it will melt in your mouth. It's a delight. Swear!!
- Makes 40 cookies of approximately 10g.
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