Gorgoria is one of the Bulaqueño heirloom recipes preserved by the late food historian Mila Enriquez. Her work is being continued by her niece, Rheeze Santiago-Hernandez.[1][6]
Description
Gorgoria is a small crunchy cookie that is smooth and glazed on the outside, but is crumbly on the inside. It has a characteristic ridged shell shape.[2]
Gorgoria is made with flour, baking powder, salt, butter or margarine, slightly beaten chicken or duck eggs, and milk. The ingredients are kneaded into a dough and then sliced into small strips of around 1 to 2 inches (2.5 to 5.1 cm) in length. The individual pieces are slid over the back of the tines of a fork to form ridges and then curled into a shell. They are then fried in oil until golden brown and set aside to cool.[3][6]
The glazing is made from sugar, water, and key lime (dayap) rinds simmered until they melt into a syrup. The fried gorgoria shells are cooked in this syrup briefly until they are completely coated. They are then taken out and allowed to cool.[3]
^Tiongson, Nicanor G.; Packer, J. S.; Smallwood, R. A.; Hoffman, N. E. (2004). The Women of Malolos. Manila: Ateneo de Manila University Press. pp. 392–394. ISBN9715504671.