Barquillos also known as wafer rolls is a Pinoy all-time favorite. It is a delicacy particularly known in the province of Iloilo. The Barquillos Recipe is a thinly rolled cookie from the Spanish origin. A well-known Pasalubong (a present) commonly sold in souvenir shops or delicacy stores all over town, cities, and highways along the provinces where there is a bus stop. Some stores also sell “Baraquillos” with fillings such as Ube, Buko Pandan, Chocolate and Powdered milk. Sometimes they filled with “Polvoron” powder to make sweet called “Barqueron”
- ¼ cup flour, sifted
- ¾ cup fresh milk
- 5 egg yolks, lightly beaten
- sugar, to taste
- lemon rind, finely crushed
- Prepare and grease both sides of the mold barquillera.
- Put sifted flour in a bowl. Set aside. In another bowl, combine milk and egg yolks.
- Pour mixture into the flour and mix until the batter is smooth. Add sugar and lemon rind. Set aside.
- Put the greased mold over medium heat. Drop a teaspoon of the batter on the middle of the mold. Put the two sides of the mold together so that the batter is wedged in the middle.
- Continue cooking the batter on both sides until brown.
- Using a greased, cone-shaped wooden stick to shape the barquillos while still warm and soft.
Having the Barquillos Recipe makes and bring back a lot of my childhood memories. My mother used to buy me “baraquillos” when she came back from the market. I remember there is a kind of baraquillos shape like empanadas but you can find toys inside. I still remember I share my “baraquillos” with my brothers and because it is very delicate, we carefully put each piece in our fingers and start eating one by one. Sometimes my brothers held a wafer roll between their index and middle fingers, pretended to smoke cigars and miniature telescope. The “baraquillos” of my childhood was a little smaller than today.
Barquillos Recipe Tips & Preparation
This is my homemade recipe. The main ingredients are eggs, butter, white sugar, vanilla extract, water and all-purpose flour. Beat the eggs and add to water. Add sugar and vanilla, beat until smooth then fold in the flour to make a soft smooth batter. You may add water to achieve the right consistency. Traditionally we can use wafer iron called “Barquillera”. Because I don’t have it so I use an oven. I drop a full spoonful of the batter onto the greased baking sheets spreading it out into medium-sized circles bake it for around 4 to 5 minutes or until you can see the edges turning brown. Wrap each wafer around the handle of a wooden spoon or wooden cone to shape the barquillos, butter them while still soft and warm. Place it on a wire rack until crisp all over. Cool down and stored it in an airtight jar to preserve the crisp freshness.
You can eat your “barquillos” with your favorite ice cream or Halo-Halo.
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