Description
Making these PALITINHOS DE SEQUILHOS is therapy, a way to show affection through something delicious made with your own hands. Get ready to fall in love with this version of classic homemade sequilhos!
Ingredients
2 cups Cornstarch
1/2 cup Sugar
1/2 cup Room temperature butter or margarine
1 unit Egg yolk
2-3 tablespoons Coconut milk
1 teaspoon Vanilla extract (optional)
Instructions
- In a large bowl, mix cornstarch and sugar. Add butter (or margarine) and egg yolk
- With clean hands, begin to knead the ingredients. The dough should be homogeneous and malleable
- Incorporate coconut milk, one tablespoon at a time, until the dough reaches the right consistency for rolling. If using, add vanilla extract now. The dough should not stick to your hands
- Take small portions of the dough and roll them into stick shapes, about 5 to 7 cm long
- Arrange the Sequilho Sticks on a greased and floured baking sheet, or lined with parchment paper, leaving a small space between them
- Bake in a preheated oven at 180°C (350°F) for about 15 to 20 minutes, or until the edges of your Sequilho Sticks begin to lightly brown. They should remain light in the center
- Remove from the oven and let the Sequilho Sticks cool on the baking sheet for a few minutes before transferring to a wire rack. They will harden a bit more as they cool
Notes
Do not add all the coconut milk at once; the amount may vary. Add gradually until the dough is soft and easy to shape, without cracking.
Do not overwork the dough; knead just enough until it’s homogeneous to prevent it from becoming tough.
Keep a close eye on the oven; sequilhos bake quickly. The secret is not to let them brown too much to maintain their melt-in-your-mouth texture. They should come out of the oven still white or with lightly golden edges.
Wait for the Sequilho Sticks to cool completely before handling, as they are very delicate when hot.
Store in an airtight container at room temperature, away from direct sunlight. They stay fresh and delicious for up to a week. Refrigeration is not necessary.
Reheating is not recommended as it can alter the delicate texture.
The dough can be frozen rolled in an airtight plastic bag for up to a month. To bake, remove from the freezer and bake directly, potentially adding a few minutes to the baking time.
If your Sequilho Sticks turn out hard, it might be due to excess flour/cornstarch or overbaking.
- Prep Time: 25 mins
- Cook Time: 18 mins
- Category: Snack
- Method: Baking
- Cuisine: Brazilian