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, it’s 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.
- 8 ounces butter
- 8 ounces rice flour
- 8 ounces superfine sugar
- 6 ounces arrowroot
- 6 eggs
- Beat the butter to a cream.
- Whisk the eggs to a strong froth.
- Add them to the butter, stir in the flour a little at a time and beat the mixture well.
- Break down all the lumps from the arrowroot and add it with the sugar to the other ingredients.
- Mix all well together, drop the dough on a buttered tin (about 1″ in diameter and height) in pieces.
- Bake the biscuits about 15 minutes in a slow oven.
- Time: 15 minutes.
- Sufficient to make from 3 to 4 dozen biscuits.
- Seasonable at any time.
- 1/2 lb of soft Butter
- 1/2 cup of sugar
- 2 cups of Yuca flour (or corn starch)
- 2 T of wheat flour
- 1 tsp of baking powder
- 1 1/2 tsp of salt
- 1 egg
- 2 T of aguardiante (or anisette)
Pre-heat oven to 350 degrees. Mix the butter and sugar until smooth and creamy. Add the yuca flour (or corn starch), salt, baking powder, and egg. Mix well then add the aguardiente to the mix. Make small balls and place them in a greased baking pan. Bake for about 15 min
source: recipezaar.com, photo from boyboypalaboy.wordpress.com