Usually, we sprinkle this flour on top of watermelon during the summer or mix it with milk to create a drink called Ulpo, a little like the Mexican atole. These cookies are very crisp.
You may also like the recipe Ulpo.Print
- 150 grams of butter at room temperature
- 1/2 teaspoon salt
- 2/3 cup sugar
- 1 egg
- 1 cup toasted flour
- 1 cup all-purpose flour
- sugar for dusting
- In a bowl, beat the butter until creamy. Add sugar and salt and beat until incorporated, do not overbeat. Add the egg, and beat until blended.
- Add the flour and stir until it all begins to form moist crumbs.
- Finish mixing by hand, kneading it lightly.
- Form a disk and roll the dough to a thickness of 1/2 cm using two sheets of parchment paper or similar. Cut on the desired shape.
- Refrigerate for 2 hours or 15 minutes in the freezer (this is to retain shape well when baked)
- Preheat oven to 180C or 350F.
- Sprinkle with sugar the pre-cut cookies if you want.
- Bake for 15-18 minutes until browned on the edges and bottom.
- Allow cooling in the tin.
Adapted from a Dorie Greenspan recipe.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Cookies
- Method: Oven
- Cuisine: Chilean
Keywords: Galletas de harina tostada, Toasted Flour Cookies