this version of the Filipino shortbread cookie has a nutty, toasted, deep caramel flavors and subtle hints of warm autumn spices. It’s like a warm hug in a tiny package!
Food-grade cellophane wrapper, about 4x4” square** (see Notes)
Pulvoron molder
Ingredients
1cupcake flouror all purpose
1cuppowdered whole milk
⅓cupsugar
2cupcrushed Biscoff cookies28 cookies* (see Notes)
1cupbuttermelted
Instructions
Place the flour and milk in a dry frying pan. Cook on medium-low to medium heat until lightly toasted. Adjust the heat to prevent burning. Transfer to a large mixing bowl and let cool.
Add the sugar and crushed cookies to the cooled mixture and whisk well to combine.
Pour the melted butter and mix until everything is completely coated.
Press the mold against the mixture until packed before releasing on a piece of wrapper. Wrap and repeat with the rest.
Keep in an airtight container and enjoy.
Notes
*You can lessen the amount of the cookie crumbs if you want. Just substitute with equal amount of flour (ex. If you use only 1 cup of Biscoff, add 1 more cup of flour)**Size of the wrapper depends on the pulvoron mold used.