From the recipe collection
Gorgorya
Bulacan shell-shaped biscuits fried until crisp and coated in a thin sugar glaze.
- Prep time
- 35 min
- Cook time
- 30 min
- Yield
- Makes 30–36 pieces
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
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Method
- Whisk flour, sugar, baking powder, and salt.
- Beat eggs, milk, butter, and the listed dayap or calamansi zest, then add to the dry ingredients and knead into a firm smooth dough.
- Rest 20 minutes, covered, so the dough relaxes.
- Pinch small pieces, roll into short ropes, and press each over the back of a fork or ridged board to form a crimped shell.
- Fry at 165–170°C in small batches until golden and crisp through, then drain on a rack.
- Boil the glaze sugar and water without stirring until a clear slightly thick syrup forms. Stir in the optional calamansi juice.
- Toss cooled biscuits quickly in the syrup, then spread separately on an oiled tray.
- Cool until the glaze turns dry and crystalline before packing.
