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| Alternative names | Gorgorya, Gurgurya, Golloria, Guluria |
|---|---|
| Type | Cookies |
| Place of origin | Philippines |
| Region or state | Malolos,Bulacan |
Gorgoria is a crunchyglazedfried doughcookie from thePhilippines. It originates fromMalolos,Bulacan, and is popular throughout theTagalog regions ofLuzon. It is considered an heirloom recipe and its spread is credited toAlberta Uitangcoy-Santos during theSpanish colonial era of the Philippines.[1][2][3][4] It is also variously spelled asgorgorya,gurgurya,golloria, orguluria among other names.[2]
Gorgoria is a very old recipe and has existed since theSpanish colonial era of the Philippines. Its origin and etymology is unknown, but its name may have been derived fromSpanishcoloría orgloria. The recipe currently used is credited toAlberta Uitangcoy-Santos, from aprominent family inMalolos,Bulacan. She was awomen's rights advocate and a reformist leader during the lateSpanish and theAmerican colonial period of the Philippines.[1][5]
Gorgoria is one of the Bulaqueño heirloom recipes preserved by the latefood historian Mila Enriquez. Her work is being continued by her niece, Rheeze Santiago-Hernandez.[1][6]
Gorgoria is a small crunchy cookie that is smooth andglazed on the outside, but is crumbly on the inside. It has a characteristic ridged shell shape.[2]
Gorgoria is made with flour,baking powder, salt,butter ormargarine, slightly beatenchicken orduck eggs, andmilk. The ingredients are kneaded into a dough and then sliced into small strips of around 1 to 2 inches (2.5 to 5.1 cm) in length. The individual pieces are slid over the back of the tines of a fork to form ridges and then curled into a shell. They are then fried in oil until golden brown and set aside to cool.[3][6]
Theglazing is made from sugar, water, andkey lime (dayap) rinds simmered until they melt into a syrup. The fried gorgoria shells are cooked in this syrup briefly until they are completely coated. They are then taken out and allowed to cool.[3]
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