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Catanauan

Uraro cookies are a delicate Filipino cookie made from arrowroot flour formed into small flower shapes and wrapped in tissue. Arrowroot is a starch from a tropical plant used as a thickener and for its low gluten content, producing a powdery cookie similar to shortbread. The uraro cookie recipe calls for butter, rice flour, sugar, arrowroot, and eggs, with the dough dropped onto a baking sheet and baked for 15 minutes to produce 3 to 4 dozen cookies.

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Eljoy Agsamosam
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402 views2 pages

Catanauan

Uraro cookies are a delicate Filipino cookie made from arrowroot flour formed into small flower shapes and wrapped in tissue. Arrowroot is a starch from a tropical plant used as a thickener and for its low gluten content, producing a powdery cookie similar to shortbread. The uraro cookie recipe calls for butter, rice flour, sugar, arrowroot, and eggs, with the dough dropped onto a baking sheet and baked for 15 minutes to produce 3 to 4 dozen cookies.

Uploaded by

Eljoy Agsamosam
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Catanauans Delicacy:

Uraro Cookies

CATANAUAN ARROWROOT
COOKIES

34 Arellano Street Catanauan ,


Quezon

Contact Person : Malou Baticulon

Contact Number : 0983362490


History
Uraro or araro is a delicate powdery cookies made from arrowroot flour. They are usually shaped
into small flat flowers and wrapped in tissue paper popularly called papel de Hapon. In the
Philippines they are known as uraro, in Colombia as panderos and in the Dominican Republic as
ojaldra. Arrowroot is a starch powder obtained from the root of a (West Indian) plant. Similar to
cornstarch or rice flour, its often used as a thickener for puddings and sauces. It also has a very
low gluten content, so cookies made from it are delicate and powdery, much like shortbread.
Because the powder is also called araruta, that may have been where the name uraro originated,
thus uraro cookies.

Ingredients and Procedure


Ingredients:

o 8 ounces butter

o 8 ounces rice flour

o 8 ounces superfine sugar

o 6 ounces arrowroot

o 6 eggs

Procedure

1. Beat the butter to a cream.

2. Whisk the eggs to a strong froth.

3. Add them to the butter, stir in the flour a little at a time and beat the mixture well.

4. Break down all the lumps from the arrowroot and add it with the sugar to the other
ingredients.

5. Mix all well together, drop the dough on a buttered tin (about 1 in diameter and height)
in pieces.

6. Bake the biscuits about 15 minutes in a slow oven.

7. Time: 15 minutes.

8. Sufficient to make from 3 to 4 dozen biscuits.

9. Seasonable at any time.

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