Gluten free cookies, Melt Aways or Sequillhos

Name: Gluten free cookies, Melt Aways or Sequillhos
Prep time: 20 min
Cook time: 15 min
Yield: 24 serving
Ingredients: 125 gm butter, VERY soft; 200 gm condensed milk; 260 gm cornflour; 30 gm cornflour; 1 Tblespoon lemon zest * optional; 1/2 tsp vanilla* optional; 20 ml lemon juice; 80 gm icing sugar, mixture; icing sugar extra for dusting

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
24
Course
Baked Goods
Cuisine
Brazilian, gluten-free

Gluten free cookies, Melt Aways or Sequillhos

Iris Warren

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These little stir together shortbread gluten free cookies are not sweet, so you'll find yourself eating at least 4 before you know it. Easy to make for anybody anywhere

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Ingredients

Servings

Cookies

125 gm butter, VERY soft 4.4 oz
200 gm condensed milk 1/2 tin / 395gm can/ 7.05 oz
260 gm cornflour 1 3/4 cups
30 gm cornflour extra ONLY IF NEEDED
1 Tblespoon lemon zest * optional zested ultra fine
1/2 tsp vanilla* optional

Lemon Icing

20 ml lemon juice 1 lemon (1 to 2 Tablespoons)
80 gm icing sugar, mixture 1/2 cup
icing sugar extra for dusting

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Instructions

cookies

Set the oven to 160 C / 320F. Line two baking trays with baking paper. Or 1 large tray
Whisk together the softened butter and the condensed milk with the lemon zest and vanilla until well combined
Add all the 260 gm of cornflour and stir in gradually. It will take a bit of mixing, but combine all the cornflour well
The mixture should be just sticky and easy to roll into balls. If it is too sticky add the extra 30 gm of cornflour (but this should not be the case). By adding more cornflour the biscuits become drier so go easy.
Roll into even sized 20 gm balls about the size of a walnut (if you've ever seen one of those). You should get around 24 and I weighed mine
Put all of them side by side onto a tray and bake for approximately 15 minutes. They look butter when they don't brown too much.

lemon icing

Put the icing sugar into a bowl. Add 1 tablespoon of lemon juice and stir. Add extra lemon juice a tiny bit more at a time until the icing just runs off the spoon. The icing should just run a little when spooned onto the top of the shortbread