25 minutes

    This is a Filipino delicacy. I personally love this. I hope you enjoy this one.

    19 people made this

    Serves: 18 

    • 125g butter
    • ½ cup (110g) white sugar
    • 1 teaspoon vanilla essence
    • 2 egg whites
    • 2/3 cup (80g) plain flour

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Preheat an oven to 190 degrees C. Lightly grease 2 baking trays.
    2. Beat the butter, sugar and vanilla with an electric mixer in a large bowl until smooth. Add the egg whites one at a time, allowing each to blend into the butter mixture before adding the next. Mix in the flour until just incorporated.
    3. Drop teaspoonfuls of the dough onto ungreased baking sheets. Spread thinly with a spatula or the back of the spoon into a 3 inch circle.
    4. Bake in the preheated oven until browned along the edges, about 5 minutes.
    5. Remove the baked wafers from the baking sheet one at a time using a spatula. Roll each wafer around the handle of a wooden spoon until the edges overlap. Cool seam-side down on a wire rack until completely crisp.

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    Reviews in English (15)


    Very delicate & delicious! It is very FANCY sugar cookie. I had made these for a childrens fundraiser and they sold out! Another helpful hint, USE Parchment paper! lift off perfectly and with great ease! This is essential since you must work quickly to lift off pan and then roll before they cool.  -  25 Nov 2008  (Review from Allrecipes USA and Canada)


    This is a technically difficult cookie to make. You need sides on your cookie sheet to contain spillovers. The dough liquified into a huge pancake the first time, and cooked unevenly the second. It is hard to get the softer parts to roll up like the browned edges do so well. I liked the flavor but need help with the execution of the wafers.  -  04 Dec 2008  (Review from Allrecipes USA and Canada)


    I was looking for ice cream cone recipe, but I stumbled into this. This reminds me of my childhood, my mother used to buy barquillo after coming out from the church. This barquillo taste better than the one I buy from the store, it is light and melts in your mouth. I even stuffed it with whipped cream. Since it is delicate, I only put 6 in the tray, so that I do not have to rush rolling it. After baking I place it on a cloth napkin where I will roll it and used the napkin to help me to roll. I put it on the kitchen towel with the overlapped edge down, just in case it unrolls. I baked it on silpat liner. The only problem I have was spreading it on the tray with my offset spatula. I will use this recipe again  -  08 Jan 2010  (Review from Allrecipes USA and Canada)