Alternative names | Biscuit roll, crispy biscuit roll, crisp biscuit roll, cookie roll, love letter |
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Type | Biscuit |
Place of origin | Spain |
Variations | Barquiron, Cuchuflí |
Barquillo is a crispy rolled wafer pastry originating in Spain. It is made from the basic cookie ingredients of flour, sugar, egg whites and butter rolled out thinly and then shaped into a hollow cylinder or a cone. It was traditionally sold by roadside vendors known as barquilleros who carried a characteristic red roulette tin (the ruleta de barquillero). It was introduced to Latin America and the Philippines during colonial times. In Spain and former Spanish colonies, barquillos are commonly regarded as a type of Christmas cookie. It is also popular during various fiestas. It spread to neighboring countries and today is extremely popular in East and Southeast Asian countries. [1] [2] [3]
The Spanish name barquillo means "little boat". It is derived from the ancient tradition of heating the biscuits in convex or boat-shaped molds. Barquillos are also known by a variety of names. In English it is also known as biscuit roll, cookie roll, crispy biscuit roll, egg roll, crisp biscuit roll, or love letter. The Chinese name for this snack, "蛋卷", can be directly translated into English as "egg roll". However, the food item known in the West as egg roll is very different.
Barquillos are thin wafers made from flour, sugar, egg whites and butter that is rolled into the shape of a long hollow tube or a cone. They can also be sold simply folded over twice in a fan shape. In Spain, it was traditionally sold by roaming roadside vendors known as "barquilleros" (or "barquilleras") during festive events. In Madrid, barquilleros are particularly associated with the fiesta of San Isidro Labrador, where the vendors typically dress in castizo ( chulapo ) attire. [4]
Barquilleros carry a characteristic red tin known as the ruleta de barquillero which has a roulette spinner at the top. Buying barquillos typically involve a small game, where the buyer pays to spin the roulette. Depending on where the ticker lands, the buyer can either have one or two barquillos for the same price. The buyer can also pay a slightly larger amount to continue spinning the roulette and getting barquillos until it lands on one of the four golden markers. [3]
The tradition of barquilleros almost became extinct during the dictatorship of Francisco Franco. [3] Today, barquillos are most popular in Asia which has a larger population than Spain. [1]
Barquillos are traditionally eaten plain. Modern versions, however, can flavor it with ingredients including vanilla, cinnamon, grated coconut, and lemon juice. Barquillos are also commonly dipped or coated in milk chocolate or have a chocolate center. [4] Due to their similarity to ice cream cones, they are also commonly sold as containers for frozen treats. [3]
Similar recipes to barquillos also exist in other countries in Europe, like the parizske pecivo of Czechoslovakia, the pirouettes of France, and krumkake of Norway. Flat versions are known as wafle in Poland, goro in Norway, and pizzelle in Italy, among others. [5]
In Argentina and Chile, cylindrical barquillos filled with dulce de leche, chocolate, or other sweet fillings are known as cuchuflís (Chile) or cubanitos (Argentina). [6]
Barquillos in the Philippines lack the grid-pattern of traditional Spanish barquillos. They are thinner and are usually rolled into elongated cylindrical shapes. [7] Philippine barquillos are most strongly associated with the city of Iloilo, particularly to the Deocampo bakery in the district of Jaro, which has been commercially mass-producing barquillos since 1896. [8]
A notable variant of barquillo is the Filipino barquiron (also spelled barqueron), which are barquillos filled with polvorón and crushed peanuts, cashew nuts, or pili nuts. It originates from the city of Iloilo. [9] Other variants of Philippine barquillos include those flavored with ube, pandan leaves, and carrots, which are bright purple, green, and orange in color, respectively. [10]
In Hong Kong, biscuit rolls are made of wheat flour, butter, egg, sugar, and vanilla flavour. [11]
A cookie, or a biscuit, is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.
A churro is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine, and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the Southwestern United States and France.
An ice cream sandwich is a frozen dessert consisting of ice cream between two biscuits, wafers, cookies, or baked goods. The ingredients are different around the world, with Ireland using wafers and the United States commonly using cookies.
Ladyfingers, or in British English sponge fingers, are low-density, dry, egg-based, sweet sponge cake biscuits roughly shaped like large fingers. They are a principal ingredient in many dessert recipes, such as trifles and charlottes, and are also used as fruit or chocolate gateau linings, and for the sponge element of tiramisu. They are typically soaked in a sugar syrup or liqueur, or in coffee or espresso for tiramisu. Plain ladyfingers are commonly given to infants, being soft enough for teething mouths, but easy to grasp and firm enough not to fall apart.
A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based food additive.
Maxibon is a brand of ice cream sandwich made by Froneri. It consists of a block of ice cream containing small chocolate chips with one end covered in chocolate, and the other sandwiched between two biscuits.
A Swiss roll, jelly roll, roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria or Slovenia. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge. In the U.S., commercial snack-sized versions of the cake are sold with the brand names Ho Hos, Yodels, Swiss Cake Rolls, and others. A type of roll cake called Yule log is traditionally served at Christmas.
Biscocho, also spelled biskotso, refers to various types of Filipino twice-baked breads, usually coated with butter and sugar, or garlic in some cases. Biscocho is most strongly associated with the versions from the province of Iloilo, although it actually exists nationwide in various forms. It is also known as biscocho duro, machacao, or matsakaw. It is also historically known as pan de caña.
Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. Kue are popular snacks in Indonesia, which has the largest variety of kue. Because of the countries' historical colonial ties, Koeé (kue) is also popular in the Netherlands.
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes. Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin.
A half-moon cookie in Filipino cuisine is a semicircle- or crescent-shaped butter cookie. It has a soft crumbly texture and a sweet flavor with a salty aftertaste.
A polvorón is a type of heavy, soft, and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts. They are mostly produced in Andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. Under the name mantecados, these sweets are a traditional preparation of other areas of the Iberian Peninsula and other Spanish-speaking countries as well.
Neula is a type of Catalan biscuit, eaten traditionally at Christmas with cava wine, which they are often dipped into, and torró nougat. Neula consists of a very thin sheet of a mixture of egg whites, butter, sugar and flour, flavoured with lemon and rolled.
Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Puto seco, also known as puto masa, are Filipino cookies made from ground glutinous rice, cornstarch, sugar, salt, butter, and eggs. They are characteristically white and often shaped into thick disks. They have a dry, powdery texture.
Uraró, also known as araró or arrowroot cookies, are Filipino cookies made from arrowroot flour. They have a dry and powdery texture and are usually flower-shaped. They originate from the Tagalog people of southern Luzon, particularly in the provinces of Laguna, Quezon, and Marinduque.
Pinasugbo, also known as consilva, is a Filipino banana chip dessert made from thinly sliced saba bananas that are deep-fried and coated with caramelized sugar and sesame seeds. It originates from the Hiligaynon people of the Western Visayas islands. It is traditionally sold in white paper cones.