Ingredients
1 (14-oz.; 415-ml.) can condensed milk
1/2 c. (1 stick) salted butter, softened
1 tsp. finely grated lime zest
1 tbsp. fresh lime juice
2 1/2 c. to 3 c. (375 g. to 450 g.) packed cornstarch, plus more for kneading
Preparation
Step 1Preheat oven to 350°. Line 2 large baking sheets with parchment. Step 2In a large bowl, whisk condensed milk, butter, lime zest, and lime juice until incorporated. Step 3Add cornstarch 1/4 cup at a time, whisking well after each addition. Once mixture starts to thicken, form into a dough with your hands. Turn out dough out onto a surface generously dusted with cornstarch. Knead, adding more cornstarch as needed, until dough is barely moist and surface is shiny, smooth, and supple, about 5 minutes. Step 4Wrap dough in plastic wrap and chill until firm, at least 20 minutes or up to 1 hour. Step 5Portion dough into 2-tablespoon rounds and arrange on prepared sheets, spacing 2" apart. Flatten with a fork. Step 6Bake cookies until tops begin to crack, 12 to 15 minutes.Step 7Let cool completely on sheets.
The key to perfectly melty sequilhos is, firstly, to measure the cornstarch in weight instead of volume because cup measurements are notoriously inconsistent. If you don’t have a kitchen scale, you’ll likely need anywhere from 2 to 3 cups cornstarch to get the dough to the right consistency before you can knead it (you’ll know it’s ready when it starts to pull away from the bowl). That’s why it’s crucial to add the cornstarch in batches! Secondly, make sure to chill your dough for at least 20 minutes or up to 1 hour before baking. This will help your cookies bake evenly. If you want to add a little more sweetness to the cookies, try a lime and white chocolate drizzle: Melt 1/2 cup white chocolate chips, 2 tablespoons heavy cream, and 1 teaspoon lime juice and drizzle as you please!
