- 1/2 cup butter
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 whole egg whites
- 2/3 cup all-purpose flour
Preheat an oven to 375 degrees F (190 degrees C).
Lightly grease 2 baking sheets. Beat the butter, sugar, and vanilla with an electric mixer in a large bowl until smooth. Add the egg whites one at a time, allowing each to blend into the butter mixture before adding the next.
Mix in the flour until just incorporated. Drop teaspoonfuls of the dough onto ungreased baking sheets.
Spread thinly with a spatula or the back of the spoon into a 3 inch circle.
Bake in the preheated oven until browned along the edges, about 5 minutes.
Remove the baked wafers from the baking sheet one at a time using a spatula or kitchen turner.
Roll each wafer around the handle of a wooden spoon until the edges overlap. Cool seam-side down on a wire rack until completely crisp.
- 5 large egg yolks
- 1/2 cup sugar
- 3/4 cup milk
- 1/4 to 2/3 cup all-purpose flour, sifted
- 1 tsp vanilla or rind of lemon
- butter or cooking oil
Beat the egg yolks. Pour in milk and stir lightly.
Add the flour. Mix well.
Add sugar (according to taste or desired amount) and powdered rind or vanilla.
Grease the barquillera or hot iron and prepare it to moderate heat.
Get about a tablespoon of batter and place it on the hot iron. Press and heat on both sides until the color turns to light brown.
While still hot, shape the soft batter using the handle of a wooden spoon or a pin by rolling it. Grease the handle (or the pin) to prevent the barquillos from sticking.
You can eat your barquillos with your favorite ice cream. You can also put polvoron in the hollow center of your barquillos, you’ll be making barquiron. Barquiron is barquillos with polvoron.
Don’t limit your barquillos with just the plain flavor, try mixing other flavors such as pandan or ube.