Strawberry Polvoron
This recipe was adapted from Goldilocks' Bakebook.
Servings 48 cookies
Ingredients
- 1 ⅔ cups all-purpose flour
- 2/3 cup whole milk powder
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 1 ¼ cups unsalted butter
- 1 teaspoon vanilla extract
- 2 oz freeze-dried strawberries, ground to a powder in food processor
Instructions
- Toast the flour in a frying pan over low-medium heat, stirring continuously with a wooden spoon until light brown in color. (Approximately 10-12 min, you should be able to smell it as it toasts!)
- Transfer the toasted flour to a large mixing bowl. Add the rest of the dry ingredients, including the freeze-dried strawberries, and mix together. Set aside.
- Melt the butter in separate bowl. You can use a microwave or heat it up in a saucepan.
- Add the melted butter into the bowl with the dry ingredients then mix until it's incorporated. Add the vanilla extract and mix.
- Form desired polvoron shapes by packing the warm mixture (about 2 tablespoons each) into the polvoron molder.
- Cool in the refrigerator for at least 30 minutes or until firm.
- *Optional: Wrap polvoron with cellophane.