Rosquillas

Name: Rosquillas
Yield: 4
Cuisine: Nicaragua
Ingredients: Masa harina (corn flour) — 240 g (8.5 oz); Grated hard cheese (such as a dry, salty cotija-style cheese) — 100 g (3.5 oz); Butter, softened — 60 g (2 oz); Egg — 1; Salt — 1/2 tsp; Water, as needed

The Quirky Foodster Team

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Servings

Ingredients

Masa harina (corn flour) — 240 g (8.5 oz)
Grated hard cheese (such as a dry, salty cotija-style cheese) — 100 g (3.5 oz)
Butter, softened — 60 g (2 oz)
Egg — 1
Salt — 1/2 tsp
Water, as needed

Method

Combine the masa harina, grated cheese, butter, egg and salt in a bowl.
Gradually add a little water, kneading to form a firm, slightly crumbly dough.
Preheat the oven to 180°C (350°F).
Divide the dough into small portions and roll each into a thin rope, then join the ends to form a small ring.
Place the rings on a baking tray.
Bake for 20–25 minutes until firm and lightly golden.
Cool completely before serving, as they crisp up further while cooling.

Introduction: Crisp, ring-shaped cornmeal and cheese biscuits, a beloved Nicaraguan snack traditionally paired with coffee.

Cultural Background: Rosquillas are especially associated with the town of Somoto in northern Nicaragua, their crumbly, cheesy texture and distinctive ring shape making them a favourite everyday snack across the country.

Tips: Don't overwork the dough, as it should remain slightly crumbly rather than becoming too smooth and elastic. Let the rosquillas cool fully before serving, as their characteristic crunch develops as they cool.

Variations: Add a pinch of ground achiote for a subtle colour variation. Serve alongside a cup of Nicaraguan coffee, the classic pairing.

Storage: Store in an airtight container at room temperature for up to 2 weeks.

Reheating: Not applicable — served at room temperature.

FAQs:

Q: What town is famous for rosquillas?

A: Somoto, in northern Nicaragua, renowned for producing some of the country's best rosquillas.

Q: What is the ideal texture?

A: Crisp and slightly crumbly, similar to a savoury shortbread, rather than soft or bready.