Rosquillo

Rosquillo is a traditional Filipino cookie that originated from the province of Cebu. It is a popular snack and pasalubong item, and is known for its distinctive ring shape and sweet, crunchy texture.

History

The Rosquillo was first made in the town of Pilar, in the province of Cebu. It was named after the Spanish word "rosca", which means ring. The cookie was popularized by Margarita "Titay" Frasco, who started baking and selling them in 1907. Her bakery, Titay's Liloan Rosquillos and Delicacies, is still in operation today and is considered a landmark in Cebu.

Preparation

Rosquillos are made from a dough of flour, eggs, shortening, sugar, and baking powder. The dough is rolled into a thin sheet, then cut into small circles using a cookie cutter. A smaller circle is cut out from the center of each cookie, giving the Rosquillo its characteristic ring shape. The cookies are then baked until they are golden brown and crispy.

Cultural Significance

Rosquillos are a staple in Filipino celebrations and gatherings. They are often served during fiestas, birthdays, and weddings. They are also a popular pasalubong, or homecoming gift, for Filipinos returning from trips to Cebu.

Variations

While the traditional Rosquillo is plain and sweet, there are now various flavors available, including ube, pandan, and mango. Some bakeries also offer Rosquillos with fillings, such as yema or leche flan.

See Also

• Filipino cuisine
• List of cookies
• List of Filipino desserts

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