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Cookies and cream polvoron
Traditional Filipino polvoron
is wonderful but if you want to add excitement to it, crushed Oreos and cocoa powder make good additions.
Course
Dessert, Snack
Cuisine
Modern Filipino
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Cooling time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
12
large polvorones
Author
Connie Veneracion
Equipment
polvoron mold
or mooncake mold
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 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.
Notes
Polvoron has milk and butter, so, it is best to keep them refrigerated.