Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup desiccated coconut
- 1/4 tsp salt
Special equipment needed:
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, powdered sugar, and salt. Mix well.
3. Add the softened butter to the dry ingredients. Mix using an electric mixer or whisk until the mixture becomes crumbly.
4. Add the desiccated coconut to the mixture. Mix until well combined.
5. Scoop about 1 tablespoon of the mixture and form it into a ball. Flatten it slightly and place it on the prepared baking sheet.
6. Repeat the process until all the mixture is used up.
7. Bake the polvorón for 15-20 minutes or until the edges are lightly browned.
8. Remove from the oven and let cool on the baking sheet for 5 minutes.
9. Transfer the polvorón to a wire rack and let cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 20-24 pieces
Nutritional information:
Calories: 105
Fat: 7g
Carbohydrates: 10g
Protein: 1g
Sodium: 25mg
Sugar: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- You can use sweetened shredded coconut instead of desiccated coconut, but reduce the amount of powdered sugar.
Variations:
- You can add chopped nuts or chocolate chips to the mixture for added texture and flavor.
- You can use different types of flour, such as whole wheat flour or almond flour, for a healthier option.
- You can add spices, such as cinnamon or nutmeg, for a more flavorful polvorón.
Tips and tricks:
- Make sure the butter is softened before mixing it with the dry ingredients.
- Do not overmix the dough to prevent it from becoming tough.
- You can store the polvorón in an airtight container at room temperature for up to a week.
Storage instructions:
Store the polvorón in an airtight container at room temperature for up to a week.
Reheating instructions:
The polvorón can be eaten cold or at room temperature.
Presentation ideas:
Arrange the polvorón on a plate or in a jar for a cute and simple presentation.
Garnishes:
You can sprinkle some powdered sugar or desiccated coconut on top of the polvorón for added decoration.
Pairings:
The polvorón goes well with a cup of coffee or tea.
Suggested side dishes:
The polvorón can be served as a dessert or snack on its own.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to the mixture.
- If the polvorón is too crumbly, add a little more butter to the mixture.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the recipe.
Food history:
Polvorón is a traditional Spanish shortbread cookie that is popular in Latin America and the Philippines.
Flavor profiles:
The polvorón has a buttery and crumbly texture with a sweet and nutty flavor from the desiccated coconut.
Serving suggestions:
Serve the polvorón as a dessert or snack with a cup of coffee or tea.
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Region: Philippine