Sequilhos or Biscoito de Maizena or Brazilian cornstarch cookies-call it by whichever name you like; these little cookies are something new for us, but it is an age-old recipe in Brazil! They are buttery, light, and gluten-free, as they are made using cornstarch!
Can you imagine using just four basic ingredients and you can make something so simple yet delicious? Cornstarch cookies are a staple cookie in Brazil served with coffee. Their melt-in-the-mouth texture is what everyone loves, besides its cute petite size!! And, of course, for anyone looking for gluten-free cookies, these are the easiest recipe they can go for.
Why You’ll Love This Recipe?
- Minimal ingredients: you need just four ingredients which are cornstarch, butter, condensed milk, and salt, and you are good to go. They can be made in no time, as you won’t need any unique ingredients for them.
- Gluten-free: Numerous gluten-free cookie recipes are available, but none are this simple and delicious.
- Unique texture: The cookies are crumbly, crispy, and buttery all at the same time. You’ll start with one and end up emptying the plate!
Important Ingredients Used In The Recipe
Since only four ingredients are used, it’s obvious each one is important and has its own role to play.
- Condensed milk: it adds sweetness as there is no sugar being used in the recipe. It also provides a smooth texture to the cookies.
- Corn flour: corn flour makes the cookies gluten-free. It gives a crispy, crumbly texture to the cookies.
- Butter: Butter provides the required fat in the cookie. It also helps provide aeration when creaming is done.
- Vanilla essence: Being a basic butter cookie, vanilla essence is required to give the cookies a subtle flavor.
How To Make Cornstarch Cookies?
- Collect the ingredients: this won’t take long as you only need four ingredients. Prepare a baking tray by lining it with butter paper or a silicon mat. Also, get your oven on preheating at 180C (OTG mode: upper rod + lower rod + fan).
- Creaming: Start by creaming butter and condensed milk together. Add vanilla essence once creaming is done.
- Add cornstarch: after the creaming process, add corn flour and well to form a dough.
- Shaping: Take 20g of dough and make a ball. Now, press the top of the dough using a fork to give a design.
- Bake: Place all the shaped balls on a lined baking tray. Put them for baking at 180C (OTG mode: upper rod + lower rod + fan) for 10-12 minutes.
Chef’s Tips for The Recipe
Extra Corn Flour
Keep a little extra corn flour with you. While making the dough, if it gets a little sticky, you can add more corn flour as per the required consistency.
Since the cookies are small, it is recommended to weigh them all equally so that the batch has perfectly even-sized cookies.
Although the classic recipe does not call for salt, you can add a pinch of salt to the dough if you wish to bring out more flavor.
Avoid Over baking
Overbaking the cookies will make them too dry and even hard. Ensure you take them out in the required time frame and as soon as the bottom edges turn brown.
How To Store Corn Flour Cookies?
You can store the cookies for a week in an airtight box at room temperature.
You may store the leftover cookie dough cling-wrapped in an airtight box. Place the container in the freezer, and the dough will last up to two months.
More easy recipes
Frequently Asked Questions
What does cornstarch do to cookies?
Why does cornstarch keep cookies soft?
Are there any variations of the cookie?
- 80g Cornstarch
- 35g Condensed Milk
- 35g Soft Butter
- 1/4tsp Vanilla Essence
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with butter paper or a silicon mat.
- In a bowl, mix butter and condensed milk. It will take a few minutes to combine.
- Add cornstarch to the creamed butter and mix to form a dough.
- Now, make balls of 20g each. Give a pattern by pressing the top of the dough gently with a fork.
- Place them on a lined baking tray and bake them at 180C (OTG mode: upper rod + lower rod + fan) for 10-12 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 to 12 minutes