Sequilhos from Brazil


As a child I ate a lot of sequilhos and not infrequently baked them myself. But please only serve with tea or coffee.

It is a very dry pastry and doesn’t fit so well without some liquid.


  • 500 grams of corn flour (very finely painted corn flour, in Brazil called Fuba Mimoso)
  • 200 grams of sugar
  • 200 grams of margarine (room temperature)
  • 2 eggs
  • 1 pinch of salt
  • Grated orange peel (or orange oil)

Preparing Sequilhos

  1. Mix everything evenly and knead for at least 12 minutes. Cornmeal does not paste like wheat, so it needs to be mixed well. If too dry, add some water.
  2. Bake lightly golden brown at 180 degrees for 10 minutes, then bake at 160 degrees for another 10 to 15 minutes.
  3. Let cool for at least an hour before serving.
Book Now