Condensed Milk Cookies (Brazilian Sequilhos) - Gluten Free

Years ago, a Brazilian friend of mine introduced me to Sequilhos cookies. Her family used to make them with only 4 ingredients, and they were delicious.

After becoming gluten intolerant, I modified many traditional recipes I used to eat in order to continue enjoying them. Luckily, this recipe is naturally gluten-free, so it’s a great dessert whose taste and texture doesn’t need to be compromised to accommodate alternative diets.

I tweaked this recipe to make it suit my sweet tooth. I hope it’s one you enjoy, as well!

The Recipe

Time allotment

Prep Time: 15-20 minutes

Cooking time: 15-20 minutes

Total Time: 30-40 minutes

Yield: 20-25 condensed milk cookies

Cooking Utensils

Two bowls
Spatula
Handheld Mixer - OR - Upright Mixer
Measuring cups
Measuring spoons
Oven
Cooking spray - OR - parchment paper
Baking pan

Ingredients

1 Egg Yolk
1 can (300ml) Condensed milk
450g cornstarch
1/4 cup (50g) sugar
1/2 cup (113g) butter
1 tsp Vanilla
1 tsp salt
1 tsp baking powder

Instructions

In one bowl, mix together 1/4 cup (50g) sugar, 450g cornstarch, 1 tsp salt, and 1 tsp baking powder (these are the dry ingredients)
In another bowl, mix together 1 can (300ml) condensed milk, 1/2 butter, 1 tsp vanilla extract (these are the wet ingredients)
Add in 1 egg yolk, and mix well
Gradually pour the cornstarch mixture (the dry ingredients) into the condensed milk mixture (the wet ingredients)
Use hands to further mix the dough until it becomes firm and smooth (reference photo below)
1. Dust your hands in flour before mixing the dough together to stop it
Grease a baking pan with cooking spray - OR - put parchment paper down on a baking pan
Take out golf ball sized portions of dough, and roll them together between your palms to make a circular shape
Bake the biscuits in the oven at 350°F (180°C) for 18-20 minutes
Take them out of the oven, and let them cool for at least 20 minutes before consuming (or don’t… no judgement)
Enjoy!