Today was a good day because my wife and daughter made polvoron, a popular Filipino sweet made of powdered milk, toasted flour, sugar, and butter. While the Spanish shortbread that shares its name is heavy and soft, the Filipino polvoron is light and generally crumbly. In the past, we’ve made polvoron with crumbled Oreo chocolate cookies and puffed rice cereal as an alternative to the popular Filipino treat pinipig (toasted young green rice). These are among my favourite Filipino treats!
• Two cups flour
• 1.5 cups full cream milk powder
• 1.25 cup sugar
• 1.25 cup butter, melted
- Heat a large pan over medium heat. Add flour and stir regularly until toasted (lightly browned and fragrant). Remove flour from heat and allow it to cool in a large bowl.
- Whisk the toasted flour together with the powdered milk and sugar until well-combined.
- Add butter and continue to stir until well-combined.
- Using a polvoron mould (or any other cookie mould, but shape at your own risk!), shape into solid cookies. Make sure polvoron mixture is as tightly compacted in the mold.
- Arrange on a baking sheet in single layers, and freeze for about 1 hour.
- Serve individually, or in wrap individually in wrapping or cellophane, then serve.