Roscas (Filipino cuisine)

In Philippine cuisine, roscas or biscocho de roscas refers to a pastry cookie product from the province of Leyte, mainly from the towns of Barugo and Carigara, made from lard, anise, flour, sugar, butter, and eggs.[1][2][3] Roscas are initially shaped as crescents or penannular rings (hence the name——roscas is Spanish for "rings"). Each of the roscas is then cut in half before baking, resulting in two separate elbow-shaped cookies.[4]

Roscas

Two pieces of the Leyte "roscas" joined together for presentation.
Alternative names	Rosca de biscocho
Type	Cookie, pastry, biscuit
Course	snack, dessert
Place of origin	Philippines
Region or state	Leyte and Samar
Main ingredients	lard, anise, flour, sugar, butter, and egg yolks
Variations	with tuba palm wine as liqueur ingredient
Cookbook: Roscas

While some claim that this pasalubong pastry cookie traces its history to the Spanish era,[5] others have indicated that roscas-making in Leyte was started in the town of Barugo by a returning migrant in the late 1960s whose success was replicated in the nearby town of Carigara and the far town of Calbayog in Samar province. What original dish the roscas derive from is unspecified, however.[6]