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Polvorosa: photo of the dish
Illustrative photo: Mover el Bigote — CC BY 2.0, Wikimedia Commons
Snacks & baking

Polvorosa

Very crumbly Colombian shortbread biscuit that melts in the mouth, made with flour, butter and cornflour. Its name comes from the powder (polvo) that falls off when you bite into it, and it is best enjoyed with a coffee.

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Ingredients

Ingredients

Finition

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 170 °C and line a baking tray with baking paper.
  2. Beat the softened butter with the icing sugar until pale and smooth.
  3. Add the egg yolk and vanilla, then mix well.
  4. Fold in the flour, cornflour, baking powder and salt, mixing just enough to form a smooth dough.
  5. Shape into balls of about 25 g and gently flatten them between your palms.
  6. Place the biscuits on the tray, spaced apart, and bake for 12 to 15 minutes, until just golden around the edges.
  7. Let them cool completely before rolling them in icing sugar: they must stay fragile.

Variations and tips

Cinnamon version. Add a teaspoon of cinnamon to the flour for a warmer flavour.

Cheese version. Replace half the sugar with 50 g of finely grated hard cheese for a more savoury taste.

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Original Ecomely recipe.