Hello friends of #FoodiesBeeHive and all the Hive family I share with you how to prepare some delicious polvorosas, also this is my first attempt to make them, these cookies are a typical Venezuelan sweet, they are based on wheat flour and vegetable shortening, they have a soft texture and at the same time crunchy, they dissolve easily on your palate. It is important to highlight that the powdered cookies have that caramel touch that makes them so special, you could also add lemon to give it flavor.
Ingredientes:
250 gr Harina de trigo.
150 gr azúcar.
100 gr de Manteca Vegetal
½ Cucharadita de canela en polvo.
½ Polvo de hornear
1 cda de vainilla
174 Pizca de sal
Ingredients:
2 tz Yellow Corn Flour.
2 tz wheat flour.
2 tz sugar.
125 ml oil.
3 eggs.
1 egg yolk beaten with sugar for glazing.
1 teaspoon of baking powder.
Vanilla essence to taste.
Pinch of salt.
Paso a paso / Step by Step:
Paso 1: Engrasar y enharinar una bandeja, pre-calentar el horno a 200º C. Empezamos colocando en una taza y con ayuda de una paleta la manteca, canela y la vainilla, se mezcla por unos minutos hasta suavizar la manteca, cuando observe una consistencia tipo pomada allí paras.
Step 1: Grease and flour a baking pan, preheat the oven to 200º C. Start by placing the butter, cinnamon and vanilla in a bowl and with the help of a paddle, mix for a few minutes until the butter softens, when you see an ointment-like consistency, stop there.
Paso 2: Luego unimos los ingredientes secos, como la harina de trigo, el polvo de hornear y la sal, agregamos por cucharadas y mezclamos poco a poco estos ingredientes a la masa anterior. El secreto de esta receta se basa en mezclar estos ingredientes con una paleta de forma como si “picaras” la manteca de un lado al otro, el resultado será una masa arenosa. También podrías usar las yemas de los dedos.
Step 2: Then we join the dry ingredients, such as wheat flour, baking powder and salt, add by spoonfuls and mix little by little these ingredients to the previous dough. The secret of this recipe is based on mixing these ingredients with a paddle as if you were "chopping" the butter from one side to the other, the result will be a sandy dough. You could also use your fingertips.
Paso 3: En este paso solo debemos agregar el azúcar de la misma manera, por cucharadas poco a poco y como picando la masa.
Step 3: In this step we only need to add the sugar in the same way, by spoonfuls little by little and as if chopping the dough.
Paso 4: Obtenida la masa con textura de arena, compactamos con las manos hasta lograr que la masa se una completamente, iniciamos hacer bolitas y aplanamos y así vamos formando las polvorosas, tú decides el tamaño, solo te recomiendo no la dejes muy gruesa porque ellas van a crecer un poco en el horneado. Hornea las polvorosas unos 15 min, ellas no se doran, te presenta al sacarla del horno dejarla enfriar antes de retirarlas de la bandeja, así se endurecen y se deshagan en tu boca.
Step 4: Once the dough has the texture of sand, compact it with your hands until the dough comes together completely, start making small balls and flatten them and form the powdered dough, you decide the size, I just recommend you not to leave it too thick because they will grow a little during baking. Bake the powdered dough for about 15 minutes, they do not brown, it is important to let them cool before removing them from the tray, so they harden and fall apart in your mouth.
¡Listasss! Así de súper fácil puedes hacer estas ricas polvorosas, para tu merienda y porque no un desayuno diferente.
Ready! This is how easy it is to make these tasty powdered sugar cookies, for your snack and why not for a different breakfast.
Traducido por Deep
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