Roscas, a delicacy of Tunga, Barugo and Carigara. “Kilala ba niyo it usa nga native delicacy hit Barugo? Marasa ini hiya nga baga hin half moon nga tinapay or fortune cookies ngan Barugo la it nag hihimo hini… it tawag hini Roscas or Roscas de Barugo, marasa ini hiya ipadis hit kape para pamahaw.” Roscas is almost similar to a fortune cookie, its hard to bite. This delicacy came from Barugo, Leyte. It is made of flour, sugar, eggs, anis and lard. These cookies have a different taste because of the “Anis” that is added to the ingredients and milk used is from carabao’s milk.
Yield: for about 30 cookies
Rosca’s Cookies of Samar, Leyte
- 250 grams flour
- 185 grams sugar
- ¼ teaspoon baking powder
- 115 grams lard
- 5 egg yolks
- 2 tablespoons fresh carabao’s milk (or any ordinary milk liquid)
- 1 tablespoon anise seeds
- Sieve the flour and mix with the sugar, the baking powder and the butter. Blitz in a food processor until the mixture resembles fine breadcrumbs.
- Add the egg yolks, the milk, the baking powder and the aniseeds.
- Knead into a nice smooth ball. Wrap in cling film and leave to rest in the fridge for about 30 mins.
- Preheat the oven to 180°C/350°F. Take 40 grams of the dough and form into a half moon shape. The middle should be nice and fat. Put the half moons on a cookie sheet lined with baking paper. Give them some space to spread.
- Bake the rosca cookies for 15 mins. in the middle of the oven. Take them out of the oven and cut them diagonally. The result should look like a chicken leg. Bake the cookies for another 15-20 min
- Let it cool, serve and enjoy!