wow…nice recipe..looks delicious
Here’s a tangy and deliciously creamy, pressed shortbread that’s not too sweet. Based on a family recipe for Filipino Polvoron, it’s perfect to go with a lovely cuppa. And it’s gluten-free!
• 1 c. (100g) Quinoa flour (or Besam flour)
• 1 c. (120g) Almond meal
• 1 c. (100g) Dried milk powder (any type)
• 1 pkt (20g) Freeze dried Strawberries (or any flavour)
• 2-3 Tbsp Coconut oil (melted)
• ½ c. (80g) Unsweetened coconut flakes
• Drops of vanilla (to taste)
1. Toast the quinoa flour in a large saucepan on low-mod heat until golden and fragrant. Stir constantly. Do not allow it to brown. Pour into a large food processor bowl and allow to cool.
2. Combine remaining ingredients in bowl and process on high until coconut flakes are fine and ingredients are well mixed. When ready*, the mixture retains its shape when pinched between three fingers. (see Tips below)
3. VERY firmly press the mixture into small moulds (5-10ml) until, when removed, the biscuits stay quite firm when touched (if too soft they’ll crumble when lifted off the plate with fingers).
4. Put in an airtight container in a single layer and leave in the freezer for 5 mins. Serve either cold or at room temperature.
* Adjust mixture texture by adding more milk powder (if it’s too moist) OR a little more melted oil (if too dry).
- Taste the mixture at Step 2. If more flavour or sweetness is desired, add more freeze dried fruit and reprocess until satisfied.
- You can replace coconut flakes with strips or dessicated coconut – to taste.
- Soy milk powder replaces dairy powder for vegans.
- Use ice trays with silicon bottoms to make filling and removing faster and easier. If none available any small moulds will do but the biscuits will need to be knocked out – causing more breakages. Broken biscuits can simply be re-crumbled and pressed into moulds again.