 | |
| 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.
| | |
| 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.
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.
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.
 | This Guam-related article is a stub. You can help Wikipedia by expanding it. |
A chocolate chip cookie is a drop cookie that features chocolate chips or chocolate morsels as its distinguishing ingredient. Chocolate chip cookies are claimed to have originated in the United States in 1938, when Ruth Graves Wakefield chopped up a Nestlé semi-sweet chocolate bar and added the chopped chocolate to a cookie recipe; however, historical recipes for grated or chopped chocolate cookies exist prior to 1938 by various other authors.
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid–base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. The first single-acting baking powder was developed by food manufacturer Alfred Bird in England in 1843. The first double-acting baking powder, which releases some carbon dioxide when dampened and later releases more of the gas when heated by baking, was developed by Eben Norton Horsford in the U.S. in the 1860s.
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.
Lebkuchen, Honigkuchen or Pfefferkuchen are honey-sweetened German cakes, moulded cookies or bar cookies that have become part of Germany's Christmas traditions. They are similar to gingerbread.
Shortcake generally refers to a dessert with a crumbly scone-like texture. There are multiple variations of shortcake, most of which are served with fruit and cream. One of the most popular is strawberry shortcake, which is typically served with whipped cream. Other variations common in the UK are blackberry and clotted cream shortcake and lemon berry shortcake, which is served with lemon curd in place of cream.
In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour, and salt. It may also include milk, sugar, or other ingredients that contribute to the taste or texture. An egg or milk wash can be used to decorate the outside, as well as coarse sugar. A crust contributes to a pastry.
A sugar cookie, or sugar biscuit, is a cookie with the main ingredients being sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda. Sugar cookies may be formed by hand, dropped, or rolled and cut into shapes. They may be decorated with additional sugar, icing, sprinkles, or a combination of these. Decorative shapes and figures can be cut into the rolled-out dough using a cookie cutter.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Mesopotamia was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts.
Rugelach is a filled baked confection originating in the Jewish communities of Poland. It is also a popular treat among Jews in the diaspora.
Christmas cookies or Christmas biscuits are traditionally sugar cookies or biscuits cut into various shapes related to Christmas.
Springerle is a type of South German biscuit or cookie with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. This preserves the detail of the surface pattern. While historical molds show that springerle were baked for religious holidays and secular occasions throughout the year, they are now most commonly associated with the Christmas season.
Jumbles are simple butter cookies made with a basic recipe of flour, sugar, eggs, and butter. They can be flavored with vanilla, anise, caraway seed, or other flavoring like almond. They were formerly often made in the form of rings or rolls.
Kürtőskalács is a spit cake specific to Hungarians from Transylvania, more specifically the Székelys. Originally popular in the Székely Land, it became popular in both Hungary and Romania. The first written record dates back to 1679 and was found in the village of Úzdiszentpéter, while the first recipe appears in a manuscript cookbook dated in 1781. Earlier a festive treat, now it is part of everyday consumption. A similar pastry to kürtőskalács is Baumstriezel, originating in the Transylvanian Saxon communities.
Guyuria are traditional Chamorro cookies. They are also known as Chamorro jawbreaker cookies due to their historically rock-hard texture. Guyuria was originally made with flour, coconut milk, and a sugar glaze. The dough is first made as one solid mass. Small pieces of dough are pinched off. Each piece is rolled out on a wooden guyuria board or on the back of a fork. Once enough cookies are formed, a batch is fried, cooled, and finally coated with a sugar glaze. The glaze is then allowed to dry on the cookies.
Kalamai is a traditional Chamorro corn / coconut pudding, sometimes referred to as coconut gelatin. Original versions of kalamai called for masa harina, coconut milk, sugar, and water. Subsequently, cornstarch has been used to thicken the dessert. Red or green food coloring may be used to color the kalamai, followed by a sprinkling of cinnamon on the surface. A few recipes add vanilla for additional flavoring.
In the United States, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. In Canada it sometimes also refers to this or a traditional European biscuit. It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other types. Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.
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.
Kaasstengels, Kastengel or kue keju are a Dutch cheese snack in the shape of sticks. Owing to its colonial links to the Netherlands, kaasstengels are also commonly found in Indonesia. The name refers to its ingredients, shape and origin; kaas is the Dutch word for "cheese", while stengels means "sticks". Unlike most cookies, kaasstengels taste savoury and salty instead of sweet.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.