Sequilhos (Brazilian Cornstarch Cookies)

Dough

• 250g of Cornstarch
• 87g of Sweetened Condensed Milk (adjust to bind)
• 87g of Unsalted Margarine (or softened butter)
• 37g of Eggs (approx. 1 small egg)
• 37g of Refined Sugar
• 2.5g of Vanilla Extract (or lemon zest)

1. Creaming

1. 1
   In a mixer (whisk attachment) or a bowl, place the Sugar (37g), Eggs (37g), Margarine (87g), and Extract (2.5g).
2. 2
   Beat at medium speed until you get a whitish and homogeneous cream.

2. Adding Dry Ingredients

1. 1
   Switch to the paddle attachment (or use hands/spatula).
2. 2
   Add the Cornstarch (250g) gently and mix until it forms a coarse crumb.

3. Binding the Dough

1. 1
   Add the Condensed Milk (87g) **gradually**.
2. 2
   Knead with your hands until the dough is smooth, homogeneous, and stops sticking to your hands. If too soft, add a little more cornstarch; if dry and crumbly, a little more condensed milk.

4. Shaping and Baking

1. 1
   Roll into small balls with your hands.
2. 2
   Place on a greased baking sheet (or parchment paper), leaving space between them.
3. 3
   Lightly press each ball with a fork to make the classic pattern.
4. 4
   Bake in a preheated oven at 180°C (350°F) for about 10 to 15 minutes.
5. 5
   **Attention:** The sequilho should remain pale on top and lightly golden only at the base. Do not let it brown too much or it will become hard.