Rosquillo

This article is about the Philippine cookie. For rosquillos in Spain, see Doughnut#Spain.
Rosquillo

Course Pastries
Place of origin Philippines
Region or state Cebu
Main ingredients Flour, eggs, shortening, sugar, and baking powder
Cookbook: Rosquillo  Media: Rosquillo

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 (also known as rosquillas, roscos, or rosquillos de vino), which are more akin to baked doughnuts.[6][7]

See also

References

  1. ↑ Angelo Comsti (2014). The Filipino Family Cookbook: Recipes and stories from our home kitchen. Marshall Cavendish International Asia Pte Ltd. p. 132–133. ISBN 9789814634946.
  2. ↑ "Rosquillos". Cebu Tourism. Retrieved December 26, 2014.
  3. ↑ Pia Lim-Castillo (2007). "Eggs in Philippine Church Architecture and its Cuisine". In Richard Hosking. Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006. Oxford Symposium. p. 122–123. 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. Retrieved July 9, 2012.
  6. ↑ Christopher Howse (2011). A Pilgrim in Spain. A&C Black. p. 72. ISBN 9780826497697.
  7. ↑ "Cebu". Pinoy Food Recipes. Retrieved December 26, 2014.
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