From the recipe collection
Puto Seco
Pale, powdery Filipino rice-flour cookies baked just until dry and fragile, with a melt-in-the-mouth crumb rather than a browned crust.
- Prep time
- 25 min
- Cook time
- 18–24 min
- Yield
- Makes 24–30 cookies
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Ingredients
Tick ingredients as you prepare.
Method
- Heat the oven to 160°C and line two baking trays.
- Whisk rice flour, cornstarch, powdered sugar, and salt thoroughly so the dry ingredients are evenly distributed.
- Rub or beat in the softened butter until the mixture resembles fine damp sand.
- Add the egg yolk and vanilla. Press the mixture together gently; add milk by the teaspoon only if it will not form a soft crumbly dough.
- Shape small thick discs or press into traditional molds without compacting the dough too firmly.
- Arrange 2 cm apart and chill the tray for 10 minutes so the shapes hold.
- Bake 18–24 minutes, until the cookies are dry and set but still pale. The bottoms may colour only very lightly.
- Leave on the tray for 10 minutes before transferring carefully to a rack; puto seco firms as it cools and breaks easily when hot.
