Instructions

• Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper or lightly grease it; set aside.
• In a medium bowl, whisk together the 2 cups all-purpose flour and 3/4 teaspoon baking powder. Set this dry mixture aside.
• In a small bowl, stir together the 1/2 cup milk and 1 teaspoon vanilla (or almond) extract. Set aside.
• In a large bowl, cream the 1/2 cup room-temperature salted butter and 3 tablespoons brown sugar with a hand mixer or by hand until the mixture is pale and light in color, about 2–3 minutes.
• Add the dry mixture and the milk mixture to the creamed butter in alternating additions, beginning and ending with the flour mixture (flour, milk, flour, milk). Mix after each addition just until incorporated; scrape the bowl as needed. Do not overmix.
• Turn the dough onto a clean work surface lightly dusted with extra flour. Knead very briefly to bring the dough together into a smooth ball.
• Using a rolling pin, roll the dough out on the floured surface until it is thin and even (about 1/8 inch / 3 mm thick). Re-dust with flour as needed to prevent sticking.
• Cut the rolled dough into 4" x 4" (10 cm x 10 cm) squares.
• Place about 1 teaspoon of the 1/2 cup guava paste near one edge of each square. Roll the square up from that edge toward the opposite edge, forming a finger-shaped roll; pinch the seam and the ends to seal so the filling does not leak.
• Place the sealed rolls seam-side down on the prepared baking sheet, spaced about 1 inch apart. Bake in the preheated oven for 20 minutes.
• Remove the baking sheet from the oven. While the rolls are still hot, roll each one in the 1 cup powdered white sugar to coat. Transfer to a wire rack and cool to room temperature before serving.
• Store cooled biscuits in a sealed container for up to 3 days.