Chocolate, lemon, anise, cinnamon, chocolate and orange, ginger and orange, hazelnut, sesame… and, why not,…. of gofio, and thus we give it our very own touch.
Polvorones, so essential in Christmas after-dinner gatherings, are perfect to make with children at home, and to spend a fun afternoon and flavor the entire atmosphere... Fun, fun, fun.
In my childhood, there were always, always powder kegs at home. Christmas would come and Mom would put a glass tray on the dining room sideboard full of them; They were very special, the Polvorones from Luis, a great friend of the family, who owned the Uruguay candy store and supplied us abundantly. That tray, those powder boxes, those after-dinner tables…. mmm…, what aromas and what memories.
Gofio powders:
Ingredients:
-130 grams of toasted flour*
-75 grams of Iberian pork lard
-75 grams of powdered sugar
-50 grams of ground almonds
-30 grams of gofio.
* The flour must be toasted in advance in the oven, for about 20 minutes at 100º with heat from above and below and moving it from time to time. Let it cool.
In a bowl, mix the sifted flour, almonds, sugar, gofio and butter. We knead until all the ingredients are integrated.
We roll it out with a rolling pin on a floured work table and make it 1.5 cm thick. We cut with a pastry cutter, sprinkle with sesame or sesame seeds and bake. about 20 minutes, at 180º, with heat from above and below.
Lemon polvorones, my favorites….
-150 gr of toasted and sifted flour
-75 gr of Iberian pork lard
-50 gr of ground almonds
-75 gr of powdered sugar
-zest of half a lemon
-a dessert spoon of lemon juice.
The preparation is like the previous one….
How delicious it smells… mmmm.
MERRY CHRISTMAS!
YOU'RE GOING TO GO, kitchen workshop
