Today I have polvoron! Yay! For those of you who don’t know what it is, polvoron is a super crumbly Spanish shortbread. It’s pretty popular in countries that were under Spain, including the Philippines. So I’m doing the Filipino version of this. Also because I wouldn’t know what the other polvoron should be like. Plus I really miss eating polvoron. Plus my sister was looking for polvoron because she wanted to use it in her short film. Plus Plus Plus! Now I really want to make them.
The ingredients are simple and you don’t even have to bake anything! What’s interesting for me was toasting the flour. That’s the only kind of cooking you need to do for this cookie. It takes while but your toasted flour should be browned and ready in about 15 minutes of constant stirring.Reminds me of beach sand. Making polvoron is kinda like making sand castles with a teeny weeny bucket. There are special molds for polvoron but it’s not really that necessary. It’s going to be time consuming molding them in any way you choose. I used a mini muffin pan for my mold. Two tablespoons of polvoron mixture are compacted into each hole. Invert onto a plate, tap their butts a bit and voila!If you think your mixture is a bit too crumbly for you just rub in more butter. I didn’t have anyone to help me so it took me really long to finish everything. And I have this system that goes: mold polvoron—take them out—- ooops you don’t look too pretty let me eat you instead. The sun set by the time I finished my polvoron ‘castle’/mound.The palest looking ones have cashews in them. The brown ones have milo. And the most obviously different have oreos. I liked the oreo ones the most. The next day I continued my polvoron activities.In a few hours their numbers have decreased dramatically. And for fun, I wrapped some of them in cute polka dot paper. Polvoron is usually presented in wrappers but I couldn’t be bothered haha. I wrapped a few just for my sis’ short film.I think I also found the bandits who stole the rest of my polvoron.
Filipino Polvoron with Cashews, Oreos and Milo from Pinay in Texas Cooking Corner
2 cups plain flour
1 1/2 cups milk powder
1 cup sugar
1 cup butter, softened
1/4 cup ground oreos(remove cream before putting into chopper)
1/4 cup milo
1/4 cup ground cashews
- In a big skillet or wok, toast the flour for 15 minutes while constantly stirring. Toast until light brown.
- Transfer to a big bowl and cool completely.
- Whisk into the flour the milk powder and sugar til combined.
- Rub in the softened butter to the mixture, using a pastry cutter. Mix well.
- Divide the mixture into 3 equal portions. Add oreos (including the cream) to the first batch, then milo to the second and cashews for the last.
- Scoop mixture into the mold–or you can use a mini muffin pan and press it down with a spoon to make it really compact. Invert the muffin pan onto a plate and tap the bottoms to release the polvoron.
- You can place them in 5 inch Japanese paper or gift tissue paper. Or just put them on a plate if you can’t be bothered haha.