100 g of butter
100 g of sugar
4 tablespoons of Karo syrup
100 g of all-purpose flour, sifted
100 g of butter
100 g of sugar
4 tablespoons of Karo syrup
100 g of all-purpose flour, sifted
Place the butter, sugar, and Karo syrup in a small saucepan
Melt over low heat, stirring occasionally
Remove from heat and stir in the flour
Mix well
Scoop the dough into greased muffin tin cups, leaving about 10 cm between each one
Bake in a preheated oven at 220°C for 8-12 minutes or until golden brown and slightly puffed
Remove the cestinha from the muffin tin with a spatula
Place still warm onto individual refractory molds, upside down
Mold the cestinhas into shape
Allow to cool
When serving, fill with fruit salad or ice cream
You'll get about 17 crusts
Note: Cestinhas can be stored in an airtight container for up to one week.
