These delicious, light-textured Brazilian cornstarch cookies called biscoito de maizena or sequilhos are made with just three ingredients. Naturally gluten-free, you will love their melt-in-your-mouth texture.
In a large bowl, place the softened butter and condensed milk and beat with an electric mixer. Slowly add cornstarch, a little bit at a time, mixing with a wooden spoon, then continue mixing with your hands. Knead the cookie dough well until smooth and homogeneous.
Using your hands, roll the dough into small 1-inch balls (2.5 cm). Place the balls on the prepared baking sheet, leaving a space of about 1 inch / 2.5 cm between the cookies. Flatten the top of each ball with a fork.
Extra tip: if desired, transfer the dough to a pastry bag fitted with a pastry tip and pipe the rose-looking cookies. Experiment with different tips and shapes, but you will probably need some skill since the dough is quite hard.
Bake cookies on top of your oven for 10 minutes. They are ready once the bottom of the cookies becomes slightly golden. Wait to cool sweet treats on a wire rack and serve.
Keywords: cornstarch cookies, biscoito de maizena