Chilean galletas de harina tostada are crisp butter cookies made with almost equal parts of butter, all-purpose flour, and harina tostada (toasted wheat flour), cut into rounds and baked at 180 C (350 F) until lightly golden. They take 45 minutes of preparation plus 20 minutes of baking and serve 4 people.
They keep the nutty, toasty flavor of harina tostada and are usually served with powdered sugar, manjar, or fruit jam.
How to Make Chilean Toasted Flour Cookies?
This is a classic dough that combines white wheat flour, butter, and harina tostada in almost equal parts, ideally with a finely ground toasted flour. The butter is creamed with sugar, the egg and flours are added, and the dough is rolled, cut, chilled, and baked.
Nutritional Information
Each serving of toasted flour cookies contains approximately 350 kcal, 6 g of protein, 19 g of total fat (12 g of saturated fat), 60 mg of cholesterol, 40 g of carbohydrates, 20 g of sugars, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Galletas de Harina Tostada Recipe
Preparation: 45 minutes
Cooking: 20 minutes
Servings: 4 people
Ingredients
- 150 g (2/3 cup) of butter
- 120 g (1 cup) of all-purpose flour
- 100 g (3/4 cup) of harina tostada (toasted wheat flour)
- 70 g (1/3 cup) of sugar
- 1 egg
- 1/2 teaspoon of salt
- Powdered sugar
- Manjar or jam
Instructions
- In a medium bowl, beat the butter in small pieces until creamy. Add the sugar and salt and keep beating just until combined, without overmixing. Add the egg and beat until smooth.
- Sift in both flours and stir until everything is moist and the mixture starts to form crumbs. Bring the dough together with your hands. On a clean, smooth surface, roll it out to a thickness of 4 to 5 mm (about 1/5 in).
- Cut the cookies with the rim of a glass or with cookie cutters. Preheat the oven to 180 C (350 F) for at least 10 minutes. Chill the cookies in the freezer for about 15 minutes, then arrange them on baking sheets lined with foil.
- Bake for 15 to 18 minutes until lightly golden. Remove from the oven and let them cool on the tray. Serve the cookies cold, dusted with powdered sugar if you like, with manjar or fruit jam.
Additional Tips
Toast the flour again
Warm the harina tostada in a dry skillet for a few minutes before using it to intensify its aroma without changing the texture of the cookies.
Chill before baking
A short rest in the freezer helps the cookies keep their shape and edges in the oven.
Do not overmix
Stop mixing as soon as the dough forms crumbs, so the cookies stay short and crisp.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Harina tostada | Toasted whole wheat flour | 1:1 | Less nutty, more rustic |
| Butter | Margarine | 1:1 | Less buttery flavor |
| Manjar | Dulce de leche | 1:1 | Same result |
| Sugar | Brown sugar | 1:1 | Deeper caramel note |
Frequently Asked Questions (FAQs)
1. What is harina tostada?
Harina tostada is toasted wheat flour, a traditional Chilean ingredient used in drinks, soups, breads, and sweets for its nutty flavor.
Chilling firms the butter so the cookies hold their shape and do not spread too much in the oven.
3. How should I store them?
Keep them in an airtight container at room temperature for up to a week.
4. What can I serve them with?
Serve them with powdered sugar, manjar, or fruit jam, with tea or coffee.
What Are Galletas de Harina Tostada?
Galletas de harina tostada are Chilean butter cookies that use toasted wheat flour alongside regular flour, giving them a warm, nutty flavor that recalls traditional preparations like ulpo and chupilca.
Artisanal Harina Tostada
Harina tostada is made by toasting whole wheat grains and grinding them into flour, a technique inherited from Chile’s indigenous and rural cooking and still used across the country.
Did You Know?
Because it is made from whole wheat, harina tostada contains more fiber than refined white flour, which is one reason it has long been valued in Chilean home cooking.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- How to Make Chilean Harina Tostada
- Chilean Toasted Flour Bread
- Chilean Mantecados Shortbread Cookies
- Chilean Merkén Cookies Recipe
