Toast the flour on a pan at medium-low heat, stirring constantly, until it turns a light tan color. We like ours more nutty so we toasted it for an extra couple minutes to a deeper shade of tan.
Remove from heat. Let the toasted flour cool for at least 10 minutes.
Sift the toasted flour, then combine it with powdered whole milk, white sugar, and salt.
Mix in the melted butter. The dough will appear very crumbly.
Fold in any additional flavor ingredients.
Fill the silicon molds, making sure to press down to compact each piece.
Cover and place the mold in the freezer for 30 minutes to set.
Remove polvorons from the molds. Before serving, leave them on the counter to allow to cool to room temp.
