Cebu’s native delicacy, created by Margarita Frasco in Liloan, Cebu in 1907.
From the Spanish word Roscas, meaning ringlet, the circular shaped goodie is made using the right blend of flour, eggs, sugar, shortening, baking powder, and then baked into a natural crunch.
How to Make Rosquillo Cookies
This recipe yields 2-3 dozen small rings.
- 1 cup white wine
- 1 cup sugar
- 1 cup vegetable oil
- 1 cup vegetable shortening
- 3 tsp baking powder
- 2 tbsp anise extract
- 6 cups flour
- granulated sugar for topping
- Pre-heat oven to 325 degrees.
- Using a hand mixer, combine sugar, vegetable oil, vegetable shortening and baking powder together in a large mixing bowl. Add white wine and anise extract and mix well. Add flour a cup at a time. Mixture will seem dry or crumbly. You may want to use your hand to mix together the dough as you add the last 2 cups of flour.
- Take out a small amount of dough and roll into a rope about 1/3” thick on an un-floured cutting board.
- Cut into pieces about 4 inches long and join the two ends to form a doughnut shape or ring.
- Carefully place on an ungreased cookie sheet and bake 15-18 minutes or until they become a golden color. Be careful not to burn the bottoms!
- Let cool about 10 minutes, so the cookies do not fall apart as you lift them off with a spatula. While still warm, place in sugar to coat the tops.
Credits to: lokalkusinero.com/?m=1