The cornstarch is then gradually added in just until a dough forms. The butter and condensed milk are first mixed together.
You will taste the cornstarch a little as it dissolves in your mouth. You can dust them or roll them in powdered sugar if you want them sweeter. These cookies are crunchy, buttery and lightly sweetened. However, I don’t use quite as much cornstarch because I wanted them to taste more like meltaway cookies. Sequilhos are made with cornstarch, condensed milk and butter, much like the cookie recipe I’m sharing today. These meltaway cookies are inspired by s equilhos (Brazilian cornstarch cookies). This recipe is not quite the same as the classic meltaway cookie because it does not contain any flour. Most meltaway cookies substitute some of the flour with cornstarch to help create that sensation. Meltaway cookies are cookies that melt in your mouth as you eat them. The cornstarch is what gives these cookies that melty sensation because the cornstarch dissolves in your mouth. The condensed milk is used to sweeten these cookies.Ĭornstarch: Instead of flour, these cookies use cornstarch. Sweetened Condensed Milk: Make sure to use full-fat sweetened condensed milk.
Ingredientsīutter: You can use unsalted or salted butter but if you like a little salt in your baked goods, I recommend using salted butter since there is no additional salt added. I plan on making a large batch for gifting over the holidays. They are crunchy, sweet and they dissolve in your mouth. They can be made ahead of time and store well so they are great for gifting or for an event. They are easy to make and don’t require any flour or eggs. These meltaway cookies will melt in your mouth as you eat them.
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