RECIPE

A 110-year-old recipe for a famous cookie on our last page

Margarita “Titay” Frasco opened a sari-sari store in the crossroads town of Liloan in the early 1900s. As a marketing gimmick, she baked cookies and gave them out for free for every softdrink you would buy from her store. The year was 1907.

As serendipity would have it, then Cebu Governor Sergio Osmeña was passing through the town, bought a softdrink, and enjoyed one of her free cookies. He became so enamored with it that he asked what it was called. Titay was stumped as it had, until that day, remained unnamed. The former president of the Philippines declared that they be named rosquillos because, when worn on top of each other on a single finger, resembled the grooves of a roska or screw.

TITAY’S ROSQUILLOS CORAZON

INGREDIENTS

Flour Eggs Milk Salt Food Coloring Shortening

PROCEDURE

1. A pre-mix is prepared from a closelyguarded family secret and delivered to the factory. 2. Using a mixer, the pre-mix is combined with water to make the dough. 3. The dough is then kneaded by hand until the desired consistency is achieved. 4. After the dough is flattened, it is then cut to its signature form using a mold that is manufactured by the family. The corazon (heart) mold was introduced in the early ’90s and features a heart-shaped hollow center. 5. The individual cookies are then placed on an unlined baking pan and baked for 25 minutes at 150o Celsius. The original cookies were baked in small batches inside Titay’s hudnohan or clay oven. 6. Cookies are cooled overnight in room temperature and ready for packing and serving the next day.