So if you didn’t know, I didn’t make a post last week. Whoops! That’s all because during this trip, I always manage to get myself into trouble. First, I lost my luggage in Italy, and now for this week’s post, I magically ended up in Ireland! The first few things that register in my mind when I think of Ireland are: Niall, The SacconeJoly’s, and lace cookies. Random fact: also my best friend Liz, but she doesn’t know she’s in this post. If she is reading this post Hi! Anyways, If you don’t know the first two, I suggest to just Google it before I get on a rampage about them.
I don’t know much on the history of Irish lace cookies, but I normally see these cookies in a circular shape, sometimes with a cream filling. So, this week I’m combining the lace cookie and rosquillo. I called these lace rosquillo and added ube to them. Now, rosquillo Filipino cookies are very similar to short bread cookies. These cookies are normally in a circular shape with a hole in the middle. Actually, “rosquillos” in Spanish means ‘ringlets’. So I tried to combine the thinest of a lace cookie with the soft, texture of rosquillos.
Now, I don’t know if this cookie was success or fail, but with some recipes I win and other times I learn. The way these cookies ended up looking were lik delicate edible snow flakes. When you hold one of these cookies to the light they have the same affect as snow glistening under the sun. It all tasted better with a Guinness I say. Yet, it also seems to be semi tough like peanut brittle. I know, it’s the weirdest cookie combination. It’s like ‘good’ and ‘evil’ are trying to get along,but they’ll always end up like water and oil. This cookie is a brain twister, but what do you think?
Until the next recipe…