Wednesday, February 6, 2013
Polvorones for Chinese New Year
I am so tired as i'm writing this post now. I'm sure many of you here including myself are busy baking cookies for the coming chinese new year. Though i dont really bake that much, maybe one or 2 batches every other day, i am already feeling exhausted at the end of the day. Where has all my stamina gone? Baking cookies is tiring! I went out with a friend last week and she commented that i've looked tanned. It is actually true, i see myself gone 'tanner' too. I wonder has it got anything to do with the oven...oven-tan. Silly me , i even went and checked from the internet whether we can get tan from the oven.. The more i read, the more i laughed..some commented that yes, we can get oven tan..just set the temperature to the highest and lay ourselves on the rack and dont forget to preheat the oven! Haha!
This is one of the cookies that i made few days ago, Polvorones, a type of traditional Spanish shortbread cookies. I have never knew the existence of this cookie until i saw them at Alvin's blog, Chef and Sommelier recently. Apart from the pretty looking cookies, what makes me want to bake them is that it just involves 4 ingredients, 4 simple ingredients. These polvorones are fabulous, very nice, they are buttery and comes with a soft crunchy texture. Quite like a shortbread but softer. Alvin, if you're reading this, thank you and also please say thank you to your wife for me. I like them very much. It was alvin's wife who actually baked them and alvin shared the recipe with us. Again, i will be baking another batch very soon as you can see, this is just a small recipe. Although i'm tired, i'm not totally drained out yet. Give it a try, have some spanish cookies too for chinese new year! Happy baking!
Recipe ( from Chef and Sommelier , adapted from the book Okashi Sweet Love )
makes around 16 polvorones
110gm pastry flour/plain flour ( sifted )
100gm unsalted butter, softened
40gm icing sugar
50gm ground almond
1.Preheat oven at 150C and bake sifted flour for 25mins. Stir occasionally while baking, then remove from oven and leave to cool. Keep oven heated.
2.Beat butter and icing sugar until soft, add ground almonds and mix well. Add flour to the batter and mix with a spatula until a smooth dough forms. ( i sifted the toasted flour again before adding to the batter as i find the flour turned a little lumpy after toasting)
3.Roll dough out into 10mm or your desired thickness (in between two sheets of plastic wrap) and cut out using your preferred cookie cutter and place them on a baking sheet.
4. Bake for 20-25minutes, remove from oven and cool on a wiring rack. To serve, dust with icing sugar and store in an airtight container to keep them crisp.
* notes* if you find that the dough is a little cumbly to roll, roll them in between 2 sheets of plastic wrap.
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover