Writings on Guam and More
Chamorro Roskette
...cornstarch and heavy cream make these the best roskette ever.


Roskette is pronounced as ros-ke-tee. This is a very popular Guam cookie made with plenty of cornstarch. It is traditionally shaped into a coil.


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Ties to the world:

Similarities – name, cornstarch, coil or ring-shaped cookies

Brazilian – biscoitos de maizena (cornstarch biscuits)

Guamanian - roskette, rosketti

Nicaraguan – rosquete, rosquilla

Spanish – rosquete, roskitas

I took a cooking class by Sandra Gutierrez at A Southern Season in Chapel Hill, NC. The cookies below are called alfajores, using the recipe in her book, "Latin American Street Food."  According to the author, these are Argentinian cookies that have become quite popular in many South American cities. The cookie discs themselves are made of equal parts cornstarch and flour. They taste like the Chamorro's roskette except the alfajores are soft instead of crumbly. Imagine the sides of the cookie coated with freshly grated coconut. The combination of roskette-like cookies and coconut is heavenly -- what more could a Chamorro girl ask for? Not to gain weight gobbling these up! Notice my handy-dandy piping bag? Check-out my video on how-to fill a piping bag for the easiest and cleanest trick!




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© Copyright Paula Quinene. Check out Guam cookbooks and Chamorro cookbooks, A Taste of Guam and Remember Guam, for more Guamanian recipes and Chamorro recipes that are tested, tried and true. Get Macarons Math, Science, and Art, for foolproof macaron recipes and techniques. Most photos courtesy Paula and Edward Quinene.