I made these cookies for a birthday. The theme was the Legend of Zelda video game. I used all-purpose flour roasted, which is regularly sold in every supermarket in Chile.
During the summer, we sprinkle this flour on top of watermelon or mix it with milk to create a drink called Ulpo, a little like the Mexican atole. These cookies are very crisp.
You may also like the recipe Ulpo.
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Toasted Flour Cookies
Delicious and inventive cookies.
- Total Time: 1 hour 15 minutes
- Yield: 30
Ingredients
Units
- 150 grams of butter at room temperature
- 1/2 teaspoon salt
- 2/3 cup sugar
- 1 egg
- 1 cup toasted flour
- 1 cup all-purpose flour
- sugar for dusting
Instructions
- In a bowl, beat the butter until creamy. Add sugar and salt and beat until incorporated, do not overbeat. Add the egg, and beat until blended.
- Add the flour and stir until it all begins to form moist crumbs.
- Finish mixing by hand, kneading it lightly.
- Form a disk and roll the dough to a thickness of 1/2 cm using two sheets of parchment paper or similar. Cut on the desired shape.
- Refrigerate for 2 hours or 15 minutes in the freezer (this is to retain shape well when baked)
- Preheat oven to 180C or 350F.
- Sprinkle with sugar the pre-cut cookies if you want.
- Bake for 15-18 minutes until browned on the edges and bottom.
- Allow cooling in the tin.
Notes
Adapted from a Dorie Greenspan recipe.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Cookies
- Method: Oven
- Cuisine: Chilean
Is there a way to DIY this toasted flour? I’ve never been able to find it in the USA
Yes, toast the flour on a non-stick skillet, a little to cover the bottom, and slow. It’s not the same, but it’s something.
I make my own “Harina tostada” by using toasted Kasha:( you can get kasha at just about any supermarket in the kosher or Jewish aisle) placed in a blender to the desired grade of flour you want, being sure to dislodge any flour that may get “stuck” on the side of your blender receptacle. For uniformity of the texture of the harina tostada I sift it thru a strainer or sifter if you have one. There is no difference to the Chilean product. I love ulpo, I grew up eating ulpo in cold winter days.
This is a great tip. Thanks Edward. I will keep it in mind.