It is a type of biscuit made of flour, milk and eggs. It taste more like butter cookies and I think this is the local version.
According to Riza Santiago-Hernandez, a niece of awarded food and culture historian Milagros Santiago Enriquez, who made a short and sweet demo on gorgorya-making in Malolos, Bulacan — in the colonial period, when the friars were building churches, incorporating egg whites to bind rocks, corals and shells together, people found ways to utilize egg yolks, hence the rise of egg-based desserts such as shell-shaped gorgorya, leche flan, pinaso. yema and many more.
The late Tita Mila, as she is fondly called by Riza, wished to share the heirloom recipes for the next generations of Pinoys to enjoy.
Gorgorya can last up to a month without refrigeration, making it suitable to cook in big batches.
- 6 cups all-purpose flour
- 3 teaspoons baking powder
- 250 grams butter
- ½ cup sugar
- 2 eggs beaten, then add enough evaporated milk to make 1 and ¾ cups
- cooking oil for frying
For the Gorgoria Glaze:
- 1 cup sugar
- 4 tablespoons water
- 1 teaspoon syrup
- Sift together flour and baking powder into a bowl.
- In another bowl cream the butter and add the sugar.
- Add the egg-milk mixture alternately with the flour-baking powder mixture. Knead well.
- Form into thumb-size ovals and press with fork tines to shape into googoria shaped pieces.
- Fry in hot oil and make sure the gorgorias are already golden-brown.
- Make the glaze by boiling together sugar, water and syrup until thickened or it reaches the thread stage (it is when the mixture forms a thread when a fork is dipped into the mixture when lifted). It is a bit tricky to coat the gorgorias if the consistency is too thick.
- Pour glaze into gorgoria until well coated. Do it quickly because the glaze will crystallized immediately.