Jump to content

Recommended Posts

  • 4 weeks later...
  • 1 month later...
  • 2 weeks later...
  • 4 weeks later...

^^^

Yup, that must be the cookies from Mama's Kitchen. What I love about these cookies are the native ingredients that they use. I remember the ones that have tsokolate, kasuy and pinipig. And they pack it so well because the cookies remain fresh and crispy for a long time.

 

The Good Shepherd angel cookies are really yummy! Sweet, buttery and crunchy because they use trimmings of the host/ostia. They have very good lengua de gato too.

 

Can we consider the broas and camachile as native cookies? The best broas I've ever tasted are the ones that are found in Bohol (Osang's, if I'm not mistaken). They use whole eggs, baked in a traditional terra cotta oven and just the right sweetness and crispness. I remember the place that used to sell Rosie's Pancit Malabon at the PTTC and they have the best camachile cookies ever. Not so sure if it's still around though.

Link to comment
  • 2 weeks later...
  • 2 weeks later...
  • 3 weeks later...

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...