About this recipe:Sequilhos are very light Brazilian biscuits made with cornflour that melt in your mouth, so delicious! They also happen to be gluten free if you check the label and ensure the cornflour is 100% gluten free.
200g caster sugar
200g unsalted butter, cut into pieces
1 pinch salt
lime zest (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:20min › Ready in:45min
Preheat oven to 180 C / Gas 4. Grease and flour a baking tray.
In a bowl combine cornflour, sugar, butter, eggs, salt and lime zest (if using). Mix mixture with your hands to form a smooth dough. If the dough is too sticky, add some more cornflour. Shape the dough into small balls and give a slight squeeze with a fork (rather like gnocchi). Place biscuits on baking tray.
Bake in preheated oven for about 20 minutes. Remove from oven, let cool and serve with tea or coffee.
Gluten free tip
Ensure the cornflour is 100% gluten free by reading the label if you are making these biscuits for someone who is wheat intolerant or has coeliac disease.
This is the worst recipe I've ever used!!! Everything went well until I put them into the oven... they smelled and looked fine but after 5 minutes, I went to check on them and they MELTED. They had spread all over the baking tray and they were clumpy. It looked like vomit. The butter had separated and formed a layer on top of the rest of the cookie batter. I don't know if it's because I didn't use an electric mixer and mixed with my hands??? I thought that's what the recipe said to do. - 30 May 2015