5 from 12 votes
Gluten free cookies, Melt Aways or Sequillhos
These gluten-free Melt Away cookies, also known as Sequillhos, are soft and tender with a delicate crumb created from cornflour, butter, and condensed milk. The lightly lemon-flavored icing adds a refreshing brightness that complements the subtle vanilla and lemon zest infused throughout the dough. Baking at a lower temperature preserves their pale color and melt-in-the-mouth texture.
Prep Time
20 mins
Cook Time
15 mins
Servings:
24
Course:
Baked Goods
Cuisine:
Brazilian, gluten-free
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.
Cup of Yum
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