Barquillos or “Rolled Cookies”, sometimes called “Crispy Biscuit Roll” is one of the many Spanish influenced foods that Filipino’s embraced and adapted. This delicacy is made by pouring a liquid batter in hot iron plates similar to cooking pancakes or lumpia wrapper. But a skillful hand is required in rolling it around a wooden pin before it hardens into hollow biscuit tubes.
Barquillos are crunchy rolled sticks which can simply be eaten as snacks or desserts. It can be found almost everywhere in the Philippines, most especially 4n delicacy stores and pasalubong or souvenir shops on Cities and especially in Provinces.
Today I will give you my version of Barquillos Filipino Style Recipe. Enjoy!
Ingredients:
1/4 cup flour, sifted
5 egg yolks, beaten lightly
¼ cup lemon rind, finely crushed
3/4 cup fresh milk
½ cup sugar or sugar to taste
Directions:
Grease and prepare both sides of the mold barquiller.
Add sifted flour in a bowl then set aside.
Combine milk and egg yolks in another bowl.
Pour mixture on flour and mix until the batter is smooth then add the sugar and lemon rind then set aside.
Put the greased mold over medium heat.
Drop a teaspoon of the batter on the middle of the mold and put the two sides of the mold together so that the batter is wedged in the middle.
Continue cooking the batter on both sides until brown.
Using a greased, cone-shaped wooden stick to shape the barquillos while still warm and soft.
Serve with ice cream
Share and Enjoy!
- 1/4 Cup flour Sifted
- 5 Egg yolks slightly beaten
- 1/4 Cup Lemon Rind Finely Crushed
- 3/4 Cup Fresh Milk
- 1/2 Cup Sugar or sugar to taste
- Grease and prepare both sides of the mold barquiller.
- Add sifted flour in a bowl then set aside.
- Combine milk and egg yolks in another bowl.
- Pour mixture on flour and mix until the batter is smooth then add the sugar and lemon rind then set aside.
- Put the greased mold over medium heat.
- Drop a teaspoon of the batter on the middle of the mold and put the two sides of the mold together so that the batter is wedged in the middle. Continue cooking the batter on both sides until brown. Using a greased, cone-shaped wooden stick to shape the barquillos while still warm and soft.
- Serve with ice cream
