Guyuria, pronounced guw-dzu-ree-ya, used to be jawbreaker-hard way back when. In fact, they are called jawbreaker cookies. Adding butter to the flour and coconut milk dough makes these cookies palatably crunchy!
On Guam, business maven, Tita's Guyuria, sells these goodies all over the world. They make for excellent gifts!
If you want to spend hours in your kitchen, enjoying a rainy or snowed-in day, or if you want to get back to your island roots, make guyuria. The recipe is listed in the "step-by-step" link below and is also available in A Taste of Guam. This recipe was handed down from my grandma Cabe to my mom to me.
This guyuria recipe yields about 11, slightly over-flowing cups of guyuria; pieces avearge an inch long and about a 1/2-inch in diameter. In total, the batch fills 2 1/3-gallon freezer bags or about 7 lb. 11 oz of finished guyuria.
from a fan: "BTW.....got both your books on amazon. Made the guyuria....awesome! Can't wait to make the empanadas!"
from a fan: "My family always wants me to make the Guyuria now and the chocolate cookies which I will be making again for October, Sinajana Fiesta in Killeen, Texas. Like I said.. It's a BIG hit!"
HISTORY OF GUYURIA
Fan photos by E.A.
Step-by-step written directions
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