Polvoron – This powdery little sweet has a Spanish origin. Polvoron is a type of heavy, soft and crumbly Spanish shortbread made originally from sugar, flour, milk and some nuts.
- 2 cups all purpose flour
- ¾ cup pinipig, crushed
- 1 cups powdered milk
- ¾ cup granulated sugar
- 1 cup butter, melted
- Heat an oil-free frying pan and add the flour. Toast it until the color turns light brown. Stir constantly to prevent burning.
- Allow the flour to cool for about 20 minutes. When it has cooled off, put it in a mixing bowl.
- With a whisk, mix the flour and powdered milk together. Add the sugar and continue stirring. Add the pinipig and mix all the ingredients together until they are evenly distributed.
- Add the melted butter to the mixture. Let it stand for 10 minutes to allow the butter to cool off.
- Scoop the mixture into a mold. Prior to wrapping, you can freeze them to firm them up.
- Wrap them securely and it’s now ready to serve.
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