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Panecillos de San Nicholas

Panecillos de San Nicholas, or Sanikolas for short, are a popular shortbread cookie from the Philippine province of Pampanga. The history of these shortbread cookies date back to the 1600s when Augustinian friars introduced them as a way to use up leftover egg yolks after the egg whites had been used in the construction of churches. Atching Lillian Borromeo is best known for Sanikolas cookies. As one of the best known chefs and food historians of Kapampangan cuisine, she has kept the Sanikolas cookies in the culture for years to come. Enjoy these treats alone or with your favorite warm beverage.

Prep time: 30 - 60 minutes
Bake Time: 20 - 30 minutes
Total time: 50 minutes - 1.5 hours

280 grams cornstarch or arrow root flour
230 grams granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
zest of 1 lemon
1/2 cup coconut milk
6 egg yolks
115 grams (1/2 cup) unsalted butter
1/2 cup neutral oil (Ex: vegetable oil)
400 grams all purpose flour


Special equipment: Panecillos de san nicholas mold (Optional), standing mixer (optional), cookie cutter


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Timestamps:

Intro: 00:00
Background: 00:19
Atching Lillian: 02:01
Ingredients: 03:31
Separate egg yolks: 04:14
Add cornstarch: 04:35
Add sugar: 04:41
Add baking powder: 04:46
Add salt: 04:49
Add cold, unsalted butter: 04:53
Add coconut milk: 05:26
Add egg yolks: 05:40
Zest 1 lemon: 05:52
Add neutral oil: 06:10
Add flour in batches: 06:26
Hand roll dough: 06:55
Wrap in saran wrap and place dough in refrigerator: 07:23
Form cookies on mold: 07:37
Bake: 09:03
Final product: 09:15
Comparing bakes: 09:35
Tasting: 11:05
Outro: 12:28