Salpores de Arroz
Salpores de Arroz are Salvadoran shortbread-like cookies made primarily from rice flour, eggs, butter, sugar, and anise seeds. Unlike wheat-based cookies, their texture is distinctively light, crumbly, and slightly grainy due to the rice flour. They are mildly sweet, with a subtle spiced aroma from cinnamon and anise.
Ingredients
- 2 cups rice flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon anise seeds
- 2 large eggs
- 1/2 cup unsalted butter melted
- Sesame seeds for topping
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the rice flour, baking powder, salt, sugar, ground cinnamon, and anise seeds.
- Incorporate Wet Ingredients: In a separate bowl, beat the eggs and melted butter together until well combined.
- Form the Dough: Pour the wet mixture into the dry ingredients. Stir until a soft dough forms. If the dough is too sticky, add a bit more rice flour; if too dry, add a tablespoon of milk.
- Shape the Cookies: Roll the dough into small balls, approximately the size of a walnut. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with your fingers and sprinkle sesame seeds on top.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra crunch, you can bake them a minute or two longer, but keep a close eye to avoid burning.
- For a richer flavor, brush the tops with a little melted butter before sprinkling the sesame seeds.
- Store in an airtight container at room temperature for up to 5 days to maintain freshness.