Polvorón

Very popular cookies at Spanish weddings and other large celebrations. In Andalusia, where they originate, there are as many as 70 factories producing these treats. The traditional recipe specifies the use of lard.

Details

  • Preparation Time: 200 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 20

Ingredients

  • 600 g Wheat flour, white, multi-purpose

  • 300 g Milk, powdered, whole milk

  • 150 g Butter, unsalted

  • 300 g Sugar, white

Steps

  1. Place a large pan on the stove and roast the flour over moderate heat for 15 minutes. Stir continuously while roasting to prevent the flour from sticking. Transfer the roasted flour to a bowl. Melt the butter in a small pot and set it aside to cool slightly.

  2. Add powdered milk to the bowl with the flour and mix with a whisk for about 4 minutes to combine the flour and milk well. Add sugar and mix again. Finally, pour in the melted butter and knead the mixture thoroughly to form a soft dough. If the dough is too crumbly, add a bit more melted butter.

  3. Shape the dough into small cookies using your hands or cookie molds, then place them in the refrigerator for 2 to 3 hours. Afterward, remove them from the fridge and wrap each one in colorful paper. Alternatively, you can serve them on a platter.

Nutrition Information (Per 100g)

  • Calories: 408 kcal
  • Fat: 8.67 g
    • Saturated Fat: 5.33 g
  • Carbohydrates: 63.33 g
    • Sugars: 12.67 g
  • Protein: 15.33 g
  • Fiber: 1.33 g