Dish

Uraró

Uraró biscuits are made with arrowroot flour, sugar, and butter. The dough is rolled out and cut into small rounds before being baked until golden brown. These biscuits are delicate and have a slightly sweet, nutty flavor that is perfect for snacking. They are often served with a cup of tea or coffee and are a favorite among Filipinos.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Dessert› Cookie

Origins and history

Uraró biscuits have been a traditional Filipino biscuit for centuries. They are often served during special occasions, such as weddings and birthdays, and are a staple at Filipino bakeries and cafes.

Dietary considerations

Uraró biscuits are gluten-free, making them suitable for those with gluten intolerance. They are not suitable for vegans as they contain butter.

Variations

There are many variations of Uraró biscuits, including those that are made with different types of flour, such as cassava flour or rice flour. Some recipes also call for the addition of grated coconut or sesame seeds to the dough.

Presentation and garnishing

To make the perfect Uraró biscuits, be sure to use high-quality ingredients and follow the recipe closely. It is important to let the biscuits cool completely before serving to prevent them from becoming soggy. For presentation, Uraró biscuits can be served on a small plate or saucer and garnished with a sprinkle of powdered sugar or a drizzle of honey.

Tips & Tricks

Uraró biscuits are delicate and can break easily, so handle them with care when serving or storing. To keep them fresh, store them in an airtight container at room temperature for up to a week.