Filipino Polvoron
Polvoron is a Filipino shortbread cookie made with toasted flour, powdered milk, butter, and sugar. It can be flavored with a variety of ingredients including ground nuts, rice cereal, crushed Oreos, and freeze dried fruit.
Servings: 13 cookies
Calories: 210kcal
Ingredients
- 1 cup all-purpose flour (130 g)
- ½ cup granulated sugar (100 g)
- ½ cup powdered whole milk (60 g)
- 3 Tbsp malted milk powder (35 g) optional
- pinch kosher salt
- 10 Tbsp unsalted butter (142 g) melted, warm
Optional Mix-Ins
- 60 grams chopped Oreo (5 cookies chopped)
- 35 grams sprinkles (about 3 Tbsp)
- 18 grams rice crispy cereal (about ½ cup)
Instructions
- Set large shallow skillet over medium heat. Add flour. Stir flour often (using small whisk or silicone spatula) to evenly distribute heat and prevent burning.
- Continue to cook flour until it is fragrant and the color of the flour has turned tan. Toast the flour to your liking. Remove from heat and transfer flour to a heat safe bowl. Cool for 5-10 minutes.*Do not be alarmed. The flour may steam. Keep stirring to prevent it from burning.
- In another bowl, combine sugar, powdered milk, malted milk powder, and salt. Add this to slightly cooled flour mixture. Whisk to combine all the dry ingredients together.
- Add in warm melted butter. Use a spatula to fold ingredients together until mixture is crumbly.
- Use oval stamper to punch out cookies. Alternatively, use the silicone mold or mini cupcake method explained in the blog post.
- Place recently shaped oval cookies on a parchment lined baking sheet. Allow cookies to harden at room temperature. Or, quicken the process by using the fridge or freezer to cool the cookies.
Notes
Ingredient Notes:
- Since this recipe requires very few ingredients, it is very important to use high quality fresh ingredient.
- Use new flour (not one that has been sitting in your pantry for months.
- Use the best quality butter you can find. Don't use butter that has been sitting in the fridge absorbing fridge aroma.
- Whole milk powder is highly recommended for the richest flavor. However, you may use instant non fat milk.
- If milk powder is flakey or coarse, process in a food process until it is a fine powder. The fine powder texture will ensure you have a crumbly, melt in your mouth cookie.
- To prolong the life of your cookies, store the homemade polvoron in an airtight container in the fridge or freezer. I suggest using a container like to prevent any unwanted smells from the fridge/freezer to seep into the butter cookies.
- The cookies will last one month in the fridge. Or several months (about 3 months) in the freezer. Allow the cookies to come to room temperature before eating.
- The popular Goldilocks polvoron cookies are shelf-stable because they are made with shortening instead of butter.
Nutrition
Calories: 210kcal, Carbohydrates: 25g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 28mg, Sodium: 50mg, Potassium: 101mg, Fiber: 0.4g, Sugar: 15g, Vitamin A: 410IU, Vitamin C: 1mg, Calcium: 54mg, Iron: 1mg