Chocolate Polvoron

 

 

 

3/4  cup All-purpose flour

1/4  cup sifted cocoa powder

1/2  cup full cream powdered milk

3/4  cup granulated white sugar

1/2 cup soft butter

 

 

1.  Using a non-stick frying pan, toast the flour over medium heat until light brown  Remove from heat and transfer to a largge mixing bowl  Add the rest of the ingredients and mix well.

 

 

2.  Form into ovals or rounds using the polvoron molder  Refrigerate for half an hour before wrapping.

 

 

 

 

Courtesy of Dorothy's Cooking School Cookbook