Rosquillos is a cookie/pastry which is very distinctly Cebuano in origin. It is a round crisp cookie with a hole in the middle. My version of the famous rosquillos is very easy to make. If you do not have a rosquillos cutter, you can use a round corrugated cutter and then use another plain round cutter to punch the hole in the middle. If you do not have the cutters that I mentioned, any cutter will do, it will still taste like rosquillos. Enjoy these cookies of our childhood in the comforts of your own kitchen.
Chef's Notes:
1.) Roll out the dough thinly (about 1/16") so your rosquillos are crispier. Do not forget to use pastry rulers to ensure that you have uniform thickness of your dough all throughout.
2.) Press together the dough scraps and allow to rest for 15 minutes before rolling them out again.
3.) Dust table with flour only as needed.
4.) Line the baking pan with parchment paper or greaseproof paper instead of greasing the baking pan. This way, you have lesser breakage when the cookies are done.
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
My video tutorials use English as a medium of instruction to address a global audience.
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