Sakuhoro.
Sky Matcha Polvoron

Polvoron, polvoron, polvoron... Put one in your mouth and say the name of polvoron three times to bring good luck. This crispy, crumbly cookie originated in Spain. Matcha is added to give it a rich flavor.

<Ingredients>
  • 80g plain flour
  • 30g almond flour
  • 35g powdered sugar
  • Matcha (Zenlab original matcha, made with Tenku) 3g
  • 60g unsalted butter
  • Powdered sugar (decorating sugar) (as needed)

<How to make>
  1. Bring the butter to room temperature and soften it. Preheat the oven to 140°C.

  2. Put the flour in a frying pan and fry it on low heat for 15 minutes. Remove from heat and let it cool.

  3. Sift together the almond flour, powdered sugar and matcha.

  4. Add ③ to ② and mix, then add ① and cut with a wooden or rubber spatula to combine. Even when mixed evenly, it will still be crumbly. Gather together and wrap in plastic wrap. At this point, lightly shape it into a square to make it easier to work with later. Leave to rest at room temperature for 1 hour.

  5. Roll out with a rolling pin to a thickness of 1cm and cut into 5cm round shapes.

  6. Reduce the oven temperature to 130℃ and bake for 40 to 50 minutes. When the bottom side is golden brown, it is done. (Adjust the baking time depending on your home oven.)

  7. Place the cooled ingredients ⑥ into a plastic bag, sprinkle with decorative sugar and shake to coat.
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