Rosquillos arePhilippine cookies made from flour, eggs, shortening, sugar, and baking powder. They were originally created by Margarita “Titay” T. Frasco in 1907 inLiloan, Cebu.[1][2][3] The name means "ringlet" inSpanish (fromrosca, "ring") and was reputedly coined by Philippine PresidentSergio Osmeña.[4][5]
Despite sharing the name, Philippinerosquillos are not related to the Spanishrosquillos (better known asrosquillas,roscos, orrosquillos de vino), which are more akin to bakeddoughnuts.[6][7]
There are two notable variants ofrosquillos, differing in shape. The first isgalletas del Carmen, which is flower-shaped and does not have a hole in the center. The other isgalletas de bato (lit. "stone [mill] cracker"), which has a hole in the center but does not have a crenelated edge.[8][9]
^Angelo Comsti (2014).The Filipino Family Cookbook: Recipes and stories from our home kitchen. Marshall Cavendish International Asia Pte Ltd. p. 132–133.ISBN9789814634946.
^"Rosquillos". Cebu Tourism. Archived fromthe original on December 26, 2014. RetrievedDecember 26, 2014.
^Pia Lim-Castillo (2007). "Eggs in Philippine Church Architecture and its Cuisine". In Richard Hosking (ed.).Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006. Oxford Symposium. p. 122–123.ISBN9781903018545.
