This is a delicacy and a type of kakanin that you can store for days and not as perishable compared to other kakanin like puto, suman or kutsinta. It is a type of biscuit made of flour, milk and eggs. It taste more like butter cookies and I think this is the local version of butter cookies.
2eggs beatenthen add enough evaporated milk to make 1 and 3/4 cups
cooking oil for frying
For the gorgoria glaze:
1cupsugar
4tablespons water
1teaspoonsyrup
Instructions
How to make gorgoria:
Sift together flour and baking powder into a bowl.
In another bowl cream the butter and add the sugar.
Add the egg-milk mixture alternately with the flour-baking powder mixture. Knead well.
Form into thumb-size ovals and press with fork tines to shape into googoria shaped pieces.
Fry in hot oil and make sure the gorgorias are already golden-brown.
Make the glaze by boiling together sugar, water and syrup until thickened or it reaches the thread stage (it is when the mixture forms a thread when a fork is dipped into the mixture when lifted). It is a bit tricky to coat the gorgorias if the consistency is too thick.
Pour glaze into gorgoria until well coated. Do it quickly because the glaze will crystallized immediately.
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