Uraro are Filipino cookies made with arrowroot flour, butter, and eggs. They're melt-in-your-mouth treats perfect for a midday snack. Delicious with coffee or tea!
What is uraro
Uraro or araro is a Filipino signature cookie made of arrowroot flour. They're a Southern Luzon regional specialty where they're also known as galletas de liliw.
The cookies have a powdery, melt-in-your texture and a milky, buttery taste. They usually come in various shapes, such as rounds, stars, or flowers.
What is arrowroot powder
Arrowroot powder or flour is the main ingredient of Uraro. It's an easily digestible starch extracted from the tropical tuber, Maranta arundinacea.
It's an excellent substitute for cornstarch in cooking, such as thickening sauces and soups. It's also a gluten-free alternative in baking and helps lighten cakes and baked goods, resulting in a light, delicate textures.
- Use light-colored baking sheets with no etching or texture on the surface. Smooth ones work best for easy release.
- If you do not have a cookie press, refrigerate the dough for about 15 minutes to firm up, then shape into 1-inch size balls. Arrange the dough balls in a single layer on the baking sheet. Use the tines of a fork to press the dough ball into a disc.
- For a deeper, toasted flavor, bake the cookies for 1 to 2 minutes more, or until the sides start to turn deeply golden. For a more delicate flavor, bake the cookies just until the sides are very lightly golden.
Bake the arrowroot cookies until the undersides start to turn golden. Completely cool in the pan before removing.
To remove, gently slide the cookie with your fingers until it releases. Do not use a spatula to lift the cookies; they're very fragile and might break.
How to store
- Uraro cookies are traditionally sold wrapped in flimsy Japanese paper or papel de hapon. To store, wrap a stack of the cookies with the paper and twist the ends of the paper to seal completely.
- For longer freshness, store the cookies in an airtight container. They'll keep at room temperature for up to 5 days.
- ¾ cup butter, softened
- ¾ cup sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 2 cups arrowroot starch/flour
- ½ teaspoon salt
- Preheat the oven to 350 F.
- In a large bowl, sift together arrowroot flour, all-purpose flour, baking powder, and salt. Set aside.
- In another mixing bowl, cream butter and sugar with an electric mixer until creamy and fluffy.
- Beat in eggs one at a time, just until incorporated. Beat in vanilla extract.
- Gradually add the dry ingredients to the mixing bowl, starting at low speed to moisten and then increasing the speed to incorporate fully.
- Beat just until the batter is smooth. DO not overbeat.
- Transfer the batter into a cookie press. Dispense the batter in a single press onto an ungreased baking sheet, leaving about 1 and ½ inch space in between.
- Bake in the preheated 350 F oven for 12 to 15 minutes, or until the undersides are starting to turn golden.
- Allow to cool completely in the pan. To remove, simply slide a cookie with your fingers until it releases. Do not use a spatula to lift the cookies as they're fragile and might break.
- If you do not have a cookie press, refrigerate the dough for about 10 to 15 minutes to firm up and then shape into 1-inch size balls. Arrange the dough balls in a single layer on ungreased and unlined baking sheets. Use the tines of a fork to press the dough ball into a disc.
- For a deeper, toasted flavor, bake the cookies for 1 to 2 minutes more,
or until the sides start to turn deeply golden. For a more delicate flavor, bake the cookies just until the sides are very lightly golden.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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