After an early morning surf, you deserve a treat! Here at Verdad, we start our morning routine with an early surf, followed by a nourishing breakfast with freshly brewed coffee. Meet you en Verdad Cocina!
A favored treat in Nicaragua is the Rosquilla cookie. The pastry originates from the little village of El Viejo in Chinandega Northern Nicaragua - known as the sugar country.
Similar to an Italian biscotti, the Nicaraguan rosquilla is designed to be accompanied by a hot cup of freshly brewed coffee. After your first bite, we promise you’ll want to sneak these back in your suitcase!
With our new brick oven and from years of mastering traditional Nica dishes and delicacies, Chefs Heidy and Elena are able to make rosquillas in their purest form. While both have memorized these recipes by heart (and always serve them with love), we’ve included the traditional recipe below for you to try out at home!
Ingredients:
3 lbs. queso seco
3 lbs. masa
4 Tbs. butter
6 Tbs. lard from pork
2 eggs
Instructions:
Heat oven to 250 degrees.
Grate the cheese finely. Mix it with the masa. Add the rest of the ingredients, mixing until fully combined.
Shape into small donut shapes, about 1 to 1-1/4 inch in diameter. Place on cookie sheets.
Bake until a sweet golden color. Take them out of the oven and cool.
Heat oven to 200 degrees F. Return cookies to the oven and bake until they are crispy.