Traditional Filipino Uraro (Arrowroot) Cookies
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Traditional Filipino Uraro (Arrowroot) Cookies
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Uraro Cookies are traditional Filipino shortbread treats made with 100% arrowroot flour, known for their delicate, melt-in-your-mouth texture and characteristic pressed designs. Distinguished by the use of duck eggs and a precise low-temperature baking process, these gluten-free cookies transform from a soft, mashed potato-like dough into crisp yet dissolving bites that have been a beloved part of Filipino merienda culture for generations.
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Ingredients
- 1¼ Cup arrowroot flour Uraro na Harina
- ¼ Cup Powdered Sugar or Super Fine Caster Sugar Pulbos na Asukal
- 1 Duck Egg Itlog ng Pato or 1 Regular Egg + 1 Egg Yolk
- ¼ Cup melted butter Tinunaw na Mantikilya
- ½ Teaspoon vanilla extract Vanilla na Pampalasa
- ¼ Teaspoon salt Asin
- 1 Tablespoon milk Gatas, as needed
Instructions
- Begin by preheating your oven to 300°F (149°C) and place a clean baking sheet in the refrigerator to chill. While the oven heats, gather a large bowl and combine 1¼ cups arrowroot flour, ¼ cup powdered sugar (or superfine caster sugar), and ¼ teaspoon salt, mixing them well until evenly distributed. In a separate small bowl, mix together ¼ cup cooled melted butter, 1 duck egg (or 1 regular egg plus 1 yolk), and ½ teaspoon vanilla extract until well combined.
- Pour your wet mixture into the bowl with the dry ingredients and mix thoroughly. The dough should feel like soft mashed potatoes – if it's too stiff, add milk one teaspoon at a time until you reach the right consistency. Take your cookie press and fill it with the dough following the manufacturer's instructions.
- Remove the chilled baking sheet from the refrigerator and, leaving it unlined, begin pressing out your cookies directly onto it. The cold surface helps the dough stick better. Leave some space between each cookie, though they won't spread much during baking.
- Place the sheet in your preheated oven and bake for 15 minutes. The cookies should remain pale – if you prefer them slightly golden, add baking time in 2-minute intervals until you reach your desired color. Once done, let them cool on the baking sheet for 10 minutes – they'll slide off easily. Transfer to a wire rack to cool completely.
- Store your finished cookies in an airtight container or cookie tin, where they'll stay fresh for up to a week. The recipe yields about 36 delicate, melt-in-your-mouth cookies perfect for serving with hot tea or coffee.
Notes
- Q: Can I make these without a cookie press? A: Yes! You can roll the dough and cut with cookie cutters, though the texture may vary slightly.
- Q: Why use arrowroot flour? A: Arrowroot flour (Uraro) gives the authentic melt-in-your-mouth texture and makes them naturally gluten-free.
- Q: How do I know when they're done? A: Cookies should be set but still pale, with minimal to no color change.
- Q: Can I freeze the dough? A: Yes, wrap tightly and freeze for up to 1 month. Thaw in refrigerator before using.
- Q: Why are my cookies spreading? A: This usually means the dough is too wet or the baking sheet is warm. Chill the sheet and adjust milk content.
- Traditional Filipino Uraro (Arrowroot) Cookies
- Use duck eggs whenever possible for richer flavor and smoother texture
- Chill the baking sheet for better cookie press results
- Don't overwork the dough to maintain tenderness
- Keep oven temperature low to preserve the classic pale color
- Store in airtight container with paper towel to maintain crispness
- Serve with hot tea or coffee (Mainit na Tsaa o Kape)
- Perfect for merienda (afternoon snack)
- Include in holiday cookie boxes
- Serve on special occasions like fiestas
- Pair with tsokolate (Filipino hot chocolate)
Dough too stiff:
Add milk 1 teaspoon at a time Ensure butter is properly melted but not hot
- Add milk 1 teaspoon at a time
- Ensure butter is properly melted but not hot
Cookies won't stick to sheet:
Make sure baking sheet is cold Clean sheet between batches
- Make sure baking sheet is cold
- Clean sheet between batches
Cookies too crumbly:
Check flour measurement Ensure proper egg size Don't overbake
- Check flour measurement
- Ensure proper egg size
- Don't overbake
- Duck Egg: 1 large chicken egg + 1 yolk
- Butter: Vegan butter or traditional pork lard
- Powdered Sugar: Super fine caster sugar
- Milk: Any plant-based milk
- Store in airtight container at room temperature
- Keeps fresh for up to 1 week
- Add silica gel packet to maintain crispness
- Do not refrigerate
- No reheating needed
Traditional Style
Use pork lard instead of butter Add pandan essence for flavor
- Use pork lard instead of butter
- Add pandan essence for flavor
Modern Twist
Dip in dark chocolate Add calamansi zest Dust with ube powder
- Dip in dark chocolate
- Add calamansi zest
- Dust with ube powder
Special Occasion
Add edible gold dust Press special designs Package in traditional banana leaves
- Add edible gold dust
- Press special designs
- Package in traditional banana leaves
Nutrition Information
Show Details
Calories
45kcal
(2%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.03g
Monounsaturated Fat
0.1g
Cholesterol
17mg
(6%)
Sodium
18mg
(1%)
Potassium
6mg
(0%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
14IU
(0%)
Vitamin C
0.001mg
(0%)
Calcium
5mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 17mg | 6% |
| Sodium | 18mg | 1% |
| Potassium | 6mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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