Chocolate Polvoron

Ainekset

2 cups all purpose flour

2 cups of powdered full cream milk

1 cup white sugar

4 tsp coco powder

3/4 cup melted butter

Pinch of salt

24-30 pieces of 5"x5" cellophane paper

Ohjeet

In a small sauce pan or skillet, toast the flour over medium low heat. Stir continuously to avoid burning. When the color of the flour turns beige, turn off heat. Cool the flour for 10min them sift it, with the pinch of salt, into a large mixing bowl. Sift the sugar and milk together in another mixing bowl. Combine all the sifted ingredients and stir well. Or, you can sift them all together. Pour in the melted butter. Mix well.

Fill the mould with the mixture. Press the mixture into the mould well using the back of the spoon. Release the polvoron and stack them in an airtight freezer container. Chill (we prefer to freeze) for a few hours or until firm. Wrap in pieces of cellophane paper.