Rosquillas & Viejitas pastries
Rosquillas & viejitas are little cookies made from corn masa. The pastry originates from the little village of El Viejo in Chinandega Northern Nicaragua.
Rosquillas & Viejitas pastries
Rosquillas & viejitas are little cookies made from corn masa. The pastry originates from the little village of El Viejo in Chinandega Northern Nicaragua.
Cooking Instructions
- 1
Pre heat oven at 400 degrees & have your ingredients ready to start making your tasty cookies!
- 2
Weigh out 453g of white cornmeal
- 3
You want to make the masa first, weigh out your cornmeal and add water. You want to have a thick play dough consistency.
- 4
Weigh out 250g queso seco nicaragüense- grate it.
- 5
Add the play dough consistency masa to the queso seco, baking soda and milk. Mix all ingredients until completely incorporated, softer play dough consistency. I normally like to taste the masa so that I know its salted properly. If it’s fine leave it as is if not then add a tsp at a time until it’s to your liking. It all depends if the queso is salted.
- 6
Begin molding each rosquillas into rings and the viejitas into small disks.
Make a little wall on the surrounding of the viejitas so that when you add the grated panela (whole cane sugar) it stays in place.
- 7
Oven by now should be preheated at 400 degrees.
Spray your cooking sheet with pan or oil. Add the rosquillas and leave in for 30 minutes then drop temperature to 300 and leave in for an additional 15 minutes.
- 8
Same technique to the viejitas, place in the oven temped at 400 degrees for 30 minute then drop temp at 300 for 20 minutes.
You want the cookies to be crunchy.
- 9
Rosquillas & viejitas
final product!
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