Classic of Brazilian kitchens, the Sequole de Mazena is that delicate biscuit that crumbles in the mouth and refers to childhood, the grandmother’s house and the good smell of the coffee broadcast on the spot. Ideal to accompany a clean breakfast or an afternoon snack, it is simple to make and produces a lot!
With the origins that date back to the 17th century Portuguese cuisine, Sequelho arrived in Brazil and was adapted by local knowledge. Polvilho, widely used by indigenous populations, replaced wheat and gave rise to the version we know today. In different regions, this joy also serves with names such as Raivinha or Squarema!
Take a step in step:
Seizure of corn starch
Time: 1h
Difficulty: easy
Performance: 80 units
Ingredients:
- 2 gems
- 4 tablespoons of margarine
- 1 teaspoon of vanilla essence
- 100 g of thin grated coconut
- 4 cup cups (approximately)
Preparation:
- In a bowl, mix condensed milk, gems, margarine, essence and grated coconut.
- Then gradually add the corn starch, mixing until smooth and not glued from the hands.
- If necessary, add more corn starch.
- Shortly thereafter, the model balls and put in shapes lined with parchment paper.
- With your finger, make a hole in the center of each ball.
- Bake in a medium oven (180 ° C), preheated, for 15 minutes or until you are balanced, without gold.
- Finally, let it cool, shocking, go as a desire and have fun!
Source: Terra
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