“The rosquillos are cookies that originated from the Municipality of Liloan, Cebu. The cookies are circular in shape with flower-like edges and a ring shaped hole in the center. The rosquillos is a distinctive snack unique to Cebu and is a favorite snack of local Cebuanos and expatriate Cebuanos in the United States. The late Philippine president Sergio Osmeña Sr. reputedly gave the name of rosquillos from the Spanish word rosca, meaning ringlet.”
Source: Everything Cebu
We did some grocery last night. Hubby told me to get my own baon while he was busy selecting new cookies for our princess. Apart from the Walter Sugar-Free Wheat Bread I took from the bread section, I took Cream-O original and Conching Rosquillos from the cookie section.
Today, I brought the rosquillos here at the office. Hubby told me the first time we bought this for Ayex, that this cookies used to be his staple food when he was a kid himself. When I tasted it, I didn’t have to ask anymore why. I fell in love with this cookie. I love its not-so-sweet-that-makes-you-want-to-eat-more taste. It has a rich taste of egg – much much better than eggnog.
When I googled this, I found Titay’s Liloan Rosquillos as the popular search results. I haven’t tried that brand although it was mentioned online that they are the pioneer of this cookie. I wonder how its taste differ from Conching, who is also located in Cebu. Anyone?
Anyway, I think these rosquillos are something we should be proud of being Filipino made. Would you know if this is currently exported somewhere outside our country?
Ingredients: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NAICIN, IRON, THIAMIN, RIBOFLAVIN), FRESH FARM EGGS, COCONUT OIL, MARAGARINE, CANE SUGAR, SODIUM BICARBONATE.
Allergen Information: CONTAINS WHEAT AND EGGS