Sequilhos (Condensed Milk Cookies)

Crumbly, chalky and powdery, these Brazillian cookies are so easy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the over to 170°C. Mix the sweet condensed milk, room temperature butter and vanilla extract, until combined.

Step 2

Add the cornstarch bit by bit until a dough forms. Wrap in plastic wrap and chill in the fridge for 10 minutes.

Step 3

On a lined baking tray, add a small ball of dough, about the size of a cherry. Dip a fork in cornstarch, and press down on the cookies to flatten and shape. If you are making coconut or almond variations, spinkle on your toppings here. Once you have done this, put the tray in the freezer for 5-10 minutes. This helps the cookies hold shape when cooking.

Step 4

Bake chilled cookies into preheated oven for 10 to 12 minutes, or until they’re barely golden on the bottom.

Step 5

Remove from the baking tray, and let cool completely. One cooled, store in an air tight container, with a little rice sprinkled in the bottom to catch and moisture. Enjoy!