GOING loco over Speculoos Cookie Butter? There’s something about this crunchy peanut butter-y spread that’s all the craze not only in the United States but also in the Philippines and other parts of the world. But must you always just enjoy it as a spread for your bread? You can make a lot of delicious stuff with it, one of which is Cookie Butter Polvoron. Now, this is a recipe that was featured by Armando Alvin Velasco in the New Zealand Creamery cooking demo held during the recent FLAVORS Culinary Challenge 2013 at the Event Center of SM Megamall.
I replicated this in the house, and since I couldn’t locate my polvoron mold, I decided to use my heart-shaped cookie cutter to shape my Cookie Butter Polvoron. You can use your favorite cookie cutter shape to make your own Cookie Butter Polvoron.
1 cup all purpose flour
1/2 cup powdered full cream milk
1/4 cup sugar
1/2 cup Golden Crown Butter
1/4 cup cookie butter spread
1. Toast flour in a pan for 10 to 15 minutes or until light brown, stirring constantly so that the flour browns evenly and does not burn. Transfer to a bowl and allow to cool down to room temperature.
2. Add powdered full cream milk and sugar. Mix well.
3. Melt butter and mix in cookie butter until fully incorporated. Allow to cool down.
4. Add butter and cookie butter mixture to the flour-milk-sugar mixture. Mix well.
5. Shape mixture into ovals or circles using polvoron molder or into whatever shape you like using cookie cutters.
6. Chill for 20 minutes or until firm, then wrap in cellophane or Japanese paper.
Makes 8 to 10 polvorons.
