Roskette
 | |
| 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 |
Rosketti or rosketi are traditional Chamorro cornstarch cookies.
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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