Yema Cookie Bars Recipe
These Yema Cookie Bars are made with toasted flour just like a polvoron! Then small pieces of yema candy is mixed into a cookie batter that has been flavored with calamansi rind. You can really taste the depth of flavor when you bite into them.
Servings: 24 Bars
Equipment
- Large Fry Pan
- Stand or Hand Held Mixer
- 9x13 Baking Pan
- Foil
Ingredients
- 12 Pieces Yema Candy Triangles
- 2 ½ Cup All Purpose Flour
- 1 Cup Butter cut into pieces but still chilled
- ½ Cup White Granulated Sugar
- 1 Cup Brown Sugar
- Rind of 3 calamansi (can sub 1 teaspoon lemon rind)
- 2 Eggs at room temperature
- 1 Teaspoon Vanilla Paste
- 1 Teaspoon Calamansi Juice
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- ½ Cup Polvoron Pinipig
Instructions
First step is to toast the flour. Please give yourself time to also cool down the flour. This step can be done a day ahead as well.
- Place 2 ½ cups of flour into a large fry pan. Turn the heat to medium. Constantly stir the flour until it starts to slightly brown and you smell a nutty smell. It will take about 10-15 minutes.
- Transfer the toasted flour into a bowl and leave to cool fully. About 1 hour. You can put in the refrigerator to speed up the process or even do this step a day ahead. Once cool add in the salt and baking soda. Mix well.
Now Make the Yema Cooke Bar dough.
- Pre-heat oven to 350F. Line a 9x13 baking pan with foil and spray with baking spray.
- In a mixer bowl add in the white sugar, brown sugar, calamansi rind and butter. Use your paddle attachment and cream until fully combined. Stop the mixer and scrape down the bowl. Add in 1 egg. Mix again. Stop the mixer and scrape down the bowl. Add in the other egg. Mix again.
- Stop the mixer and scrape down the bowl. Add in the vanilla and calamansi juice. Mix well. Add in the flour in 2 batches and mix well.
- Add in the Polvoron Pinipig and the cut up yema candy. Mix well.
- Evenly pack in the Yema Cookie Bars dough into the pan making sure it is as even and smooth as possible.
- Bake for 25-30 minutes at 350F.
- Leave to cool fully then cut into 24 squares.