Rosketti or rosketi are traditional Chamorro cornstarch cookies.
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| Alternative names | Rosketi |
|---|---|
| Type | Cookie |
| Place of origin | Mariana Islands |
| Main ingredients | Corn starch, flour, sugar, butter or shortening, milk or cream, eggs, baking powder, vanilla |
Ingredients edit
The primary ingredient for rosketti is typically corn starch. Other ingredients include flour, sugar, butter or shortening, milk or cream, eggs, baking powder, and vanilla. Some rosketti recipes result in a very thick, hard-to-swallow cookie, while others yield a crumbly, melt-in-your-mouth result. The taste and texture of a rosketti recipe, however, produces a very distinct end result, due primarily to the use of cornstarch.
Making edit
Rosketti dough is historically rolled into a log the size and length of a pencil. The dough is either formed into a coil, or into a pretzel. Some shape the dough into a ball then flatten the dough with the tines of a fork. The cookies are baked on a greased cookie sheet till moderately or lightly browned.
See also edit
Sources edit
- Idehan Krismas. Department of Education, Guam. 1981.
- Lepblon Fina'tinas Para Guam. Inetnon Famalaon. 1977. (Guam cookbook)
- Lepblon Fina'tinas Para Guam. Inetnon Famalaon. 1988. (Guam cookbook)
- A Taste of Guam. Quinene, P. 2006.
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