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

Cebu Living - - Contents - by JUDE BA­CALSO

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.



Flour Eggs Milk Salt Food Col­or­ing Short­en­ing


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.

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