Gluten free cookies, Melt Aways or Sequillhos
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Servings
24
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Course
Baked Goods
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Cuisine
Brazilian, gluten-free
Gluten free cookies, Melt Aways or Sequillhos
Description
The cookie dough combines very soft butter with condensed milk, lemon zest, and vanilla extract before stirring in a large quantity of cornflour which gives these cookies a unique structure and softness. The dough should form sticky balls that are easy to shape by hand into walnut-sized rounds, ensuring uniform cooking.
Baking at 160°C for about 15 minutes prevents excessive browning, keeping the cookies light in color and crumbly in texture. The included lemon icing is made by mixing icing sugar with fresh lemon juice, adjusted to a consistency that just runs off the spoon, which is then poured or drizzled over cooled cookies for a sweet, tangy finish.
These cookies are best served as a light accompaniment to tea and store well when kept in an airtight container, preserving their melt-away characteristic.
Ingredients
Cookies
- 125 gm butter 4.4 oz, very soft
- 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 zested ultra fine, optional
- 1/2 tsp vanilla optional
Lemon Icing
- 20 ml lemon juice 1 lemon (1 to 2 Tablespoons)
- 80 gm icing sugar 1/2 cup, mixture
- icing sugar extra for dusting
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
User Reviews
Overall Rating
5
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