Earlier this month, I was whisked off to China for almost a week to attend an ASEAN youth camp. I met plenty of ASEAN delegates, and it was a particularly memorable trip full of eye-opening gastronomic and cultural experiences. I’d never thought of going to China ever, so you can probably imagine how *excites* I was. You can read about my trip here!
So anyway, during the trip, we exchanged small gifts and souvenirs with other delegates. While I brought a box of Merlion biscuits (don’t laugh, I was hell bent on not bringing keychains or magnets), I received a few Polvoron cookies from the Philippines delegates. I only managed to taste the Polvoron last week and oh boy, they were DELISH.
Soft, crumbly and sweet: I knew that I had to make them for myself. Coincidentally, I found a simple recipe from one of my cookbooks (Keiko Ishida’s Okashi), and thus this entry.
A few notes though: This recipe produced cookies that are unlike the Polvoron I tasted earlier. The consistency’s more like Suji Cookies: crispy, with a hint of that melt-in-your-mouth goodness. While I might use this recipe for this year’s Eid cookies, I am still not satisfied.
I really want to perfect the Polvoron, so the search does not end here definitely. After some googling, I think the secret’s in toasting the flour, and the use of milk powder.
Polvorones (from Okashi)
Makes about 16 cookies
- 110g pastry or top flour (I used the latter)
- 100g unsalted butter
- 40g icing sugar
- 50g ground almonds
- Preheat your oven to 150 C. Sift flour and bake for about 25 minutes, stirring the flour occasionally while baking (I did this every five minutes). Remove from oven , and leave to cool.
- Keep oven heated at 150 C.
- Beat butter and icing sugar until soft. Add the ground almonds and mix well. Add flour and mix with a spatula until a smooth dough forms.
- Roll dough out to a thickness of 1 cm. Cut out shapes with your chosen cookies cutter, and place them on a lined baking sheet.
- Bake for about 20 to 25 minutes. Remove from oven and leave to cool on a wire rack.
- Dust the cooled polvorones with icing sugar, and store in an airtight container.