Rosquillo

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This article is about the Philippine cookie. For the Spanish doughnut sometimes known as "rosquillas", see Rosca.

Rosquillo
Pastries
Place of originPhilippines
Region or stateCebu
Main ingredientsFlour, eggs, shortening, sugar, and baking powder

Rosquillos are

Philippine cookies made from flour, eggs, shortening, sugar, and baking powder. They were originally created by Margarita “Titay” T. Frasco in 1907 in Liloan, Cebu.[1][2][3] The name means "ringlet" in Spanish (from rosca, "ring") and was reputedly coined by Philippine President Sergio Osmeña.[4][5]

Despite sharing the name, Philippine rosquillos are not related to the Spanish rosquillos (better known as rosquillas, roscos, or rosquillos de vino), which are more akin to baked doughnuts.[6][7]

There are two notable variants of rosquillos, differing in shape. The first is galletas del Carmen, which is flower-shaped and does not have a hole in the center. The other is galletas de bato (lit. "stone [mill] cracker"), which has a hole in the center but does not have a crenelated edge.[8][9]

See also

References

  1. ISBN 9789814634946
    .
  2. ^ "Rosquillos". Cebu Tourism. Archived from the original on December 26, 2014. Retrieved December 26, 2014.
  3. ISBN 9781903018545
    .
  4. ^ Lovebel G. Talisic. "Titay's Liloan Rosquillos and Delicacies: Liloan Pride". OneCebu. Retrieved July 9, 2012.
  5. ^ Burt Lao. "Titay's Rosquillos". Everything Cebu. Archived from the original on July 14, 2012. Retrieved July 9, 2012.
  6. ISBN 9780826497697
    .
  7. ^ "Cebu". Pinoy Food Recipes. Retrieved December 26, 2014.
  8. ISBN 9786214200870
    .
  9. ^ Orillos, Jenny. "Top 10 Favorite Pinoy Biskwit". Spot.ph. Retrieved March 26, 2019.
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