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Rosquillas: traditional Nicaraguan cookies

Rosquillas: traditional Nicaraguan cookies

Long day on the bus? Take some Rosquillas. Party time? Don’t forget your Rosquillas. Want something with your coffee? What about a Rosquilla? Sounds boring? No worries: there are different sorts of Rosquillas: traditional Nicaraguan cookies.

I’m not a big coffee drinker, but what the locals tell me, is that Nicaraguan rosquilla is designed to be accompanied by a hot cup of coffee. A good Rosquilla is best eaten after floating in your for a second of twenty five.

So what are Rosquillas? Cookies made of cornflower, water, butter and whatever you want to add. A lot of Rosquillas have cheese inside of them: often mixed with sugar. Others have just sugar on top of them. Some are plain. If you are in Nicaragua you will find them on the markets, street corners, bus stations and – if you still haven’t got hold of them – people will come into the bus to sell you them.


  • cornflour
  • butter
  • eggs
  • Sugar, cheese to taste


  • Pre-oven to 175 degrees celsius (traditionally they are baked in a big outside oven)
  • Mix the cornflour, butter and eggs
  • Take a bit of dough of, roll it into a ‘stick’ and fold the stick to a small donut size: 2,5 a 3 centimeters wide. Place this donut on a greased tray.
  • Bake until they get a little color. Take them out of the oven and cool down a bit.
  • Let the oven cool off to 100 degrees celsius and bake up until they have a slight brownish color
  • Eat


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