Annie's Chamorro Kitchen: Guyuria
Guyuria (pronounced gu-ju-ree-ah) is another traditional Chamorro cookie (Rosketti is another). Some of my friends call them jawbreakers because of their rock-hard texture.
This cookie is not baked, however, it is DEEP FRIED and glazed in a thick sugar syrup that hardens when dry.
Wait…I had you at DEEP FRIED, didn’t I? :)
These cookies keep for a long time, if stored properly. Keep them sealed in a ziplock bag or a resealable container.
My recipe can be easily doubled, but since they are so easy to make, you don’t have to. Just make up a fresh batch every time the craving hits you–which will be often, once you try these cookies. Trust me. Fry up a batch today. You’ll be glad you did.
- 3 1/2 cups all purpose flour
- A pinch of salt
- 1 teaspoon sugar
- 2 tablespoons butter (use 3 tablespoons for a softer cookie)
- 1 3/4 cups coconut milk
- 1 cup sugar
- 1/8 cup Water
- Oil, for frying
- Make the dough: Mix the flour, salt, and teaspoon of sugar together. Cut the butter into the flour mixture (as if you are making pie dough).
- Add in the coconut milk and knead until a dough forms.
- Roll the cookies: Pinch off small pieces of dough, the size of a small marble. Press the dough onto the back of a fork; slowly roll it off the fork, shaping it into the traditional guyuria shape. OR: roll out the dough and cut into small pieces. Set the formed cookies aside for a few minutes to dry slightly. I find this helps when frying the cookies.
- Heat the oil to about 350 degrees. Here is a tip on how you can tell if the oil is hot enough. Dip the tip of a wooden spoon (I use a wooden chopstick) into the oil. If little bubbles start to form around the wood, then the oil is hot and ready. Make sure the wood is clean and dry first; you don’t want hot oil to splatter and burn you. Fry the cookies until golden brown; drain well on paper towels or in a colander. For crispier cookies, fry until the cookies are a dark golden brown.
- When all the guyuria is fried and cooled slightly, place them in a large bowl.
- Prepare the sugar syrup glaze. Place the cup of sugar in a small sauce pan. Add the water to the sugar. Bring the mixture to a boil, stirring constantly until the sugar dissolves and a syrup forms. Remove syrup from the heat; allow to cool to thicken slightly.
- Pour the sugar syrup over the guyuria, tossing gently to coat all the cookies.
- Let the sugar syrup thicken then pour out the cookies onto a baking pan (pour any excess syrup over the cookies). Spread the cookies out in an even layer; let them sit for a few minutes to allow the glaze to harden. Ensure the glaze is completely dry and hard before storing the guyuria in a ziplock bag or resealable container.