Cookies and cream polvoron
To the basic polvoron ingredients (toasted flour, sugar, milk and butter), crushed Oreo cookies and cocoa powder are added for a modern take on an old favorite.
Servings 12 large polvorones
Equipment
- Mooncake molder
Ingredients
- ¾ cup all-purpose flour
- ¾ cup powdered full cream milk plus two tablespoons
- ¼ cup superfine white sugar
- ¾ cup finely crushed Oreo cookies including the creamy centers (using a food processor is recommended)
- 2 tablespoons cocoa powder
- ⅓ cup melted salted butter cooled
- 1 pinch salt if using unsalted butter
Instructions
- Toast the flour in an oil-free pan until lightly browned and nutty in aroma. Cool completely.
- When cool, stir together the flour, milk, sugar, crushed Oreo cookies, cocoa powder and salt (if using unmelted butter) in a bowl.
- Pour in the melted butter and mix until well-blended.
- Fill the mold with the mixture. Use the back of a spoon to press the mixture into the mold to make sure it is firmly packed.
- Push the mold handle to release the polvoron.
- Repeat for the rest of the mixture.
- Arrange the cookies and cream polvoron in a single layer in a container. Cover and chill.
- Optionally, wrap individually when well chilled and firm enough to handle without crumbling.
