Crispy Gurgurya — Fork-Ridged Sugar-Lime Cookies

Old-school Filipino gurgurya brings back the joy of childhood pasalubong. These no-oven cookies are made by shaping ridged dough on the back of a fork, frying until golden crisp, then coating in a zesty dayap (Filipino lime) sugar glaze. Perfect for gifting or starting a home biz!

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🧈 Ingredients

Dough

• 240g (2 cups) all-purpose flour
• 113g (½ cup) margarine or butter, softened
• 75ml (5 tbsp) evaporated milk
• 1 egg
• 8g (2 tsp) baking powder
• 1g (pinch) fine salt
• 750ml (3 cups) neutral oil, for frying — adjust depending on pot size

Sugar–Citrus Coating

• 100g (½ cup) white sugar
• 30ml (2 tbsp) water
• Zest of 1–2 dayap (or lime/lemon if unavailable)

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📝 Instructions

1. Make the dough

1. In a bowl, whisk together flour, baking powder, and salt.
2. Add margarine or butter and mix with fingertips or spoon until crumbly.
3. Mix in the egg and most of the evaporated milk, adding more as needed to form a smooth dough.

2. Shape

1. Divide dough into 4 equal logs.
2. Roll each log into a long cylinder ("bastón") of even thickness.
3. Slice into bite-sized pieces.
4. Press each piece against the back of a fork, drag slightly to elongate, then roll and lightly seal the edge with the fork for a ridged shape.

3. Fry

1. Heat oil over low–medium heat until gentle bubbles form.
2. Fry gurgurya in batches, about 3–5 minutes each, until deep golden brown and crisp.
3. Remove using a slotted spoon and cool on a wire rack between batches.

4. Coat in sugar–citrus glaze

1. In a clean wok or pan, combine sugar and water and bring to a simmer.
2. Once bubbling and slightly thickened, stir in citrus zest.
3. Turn off the heat, add fried gurgurya, and toss until evenly coated with glaze.
4. Let cool fully to set the sugar shell.

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🧠 Tips

• For a richer flavor, use butter—but margarine gives that nostalgic texture.
• Fry on steady low–medium heat for even cooking and crunch.
• Don’t overcrowd the pan—maintain oil temperature between batches.
• Store fully cooled cookies in an airtight container to retain crunch.

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🍽 Nutrition (per 5 pcs / ~60g)

• Calories: 320
• Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 120mg
• Carbohydrates: 45g
• Fiber: 1g
• Sugar: 18g
• Protein: 5g

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💬 Comments

LuzM ⭐⭐⭐⭐⭐
“Exactly like the ones my lola bought in Biñan—super crisp with that citrus hint!”

Karlos ⭐⭐⭐⭐⭐
“Great for gifting—bagged them in cellophane and they stayed crunchy for days.”

Mara ⭐⭐⭐⭐
“Used butter for extra aroma; kids loved the glaze.”

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❓FAQ

Can I bake instead of fry?
You can bake them at 180°C/350°F until golden, but frying gives the best crisp and definition on the ridges.

How do I store gurgurya?
Let them cool completely, then store in an airtight container at room temp for up to 5 days. Re-toast briefly in the oven or air fryer to revive crunch.

What can I use instead of dayap?
Lime or lemon zest works perfectly. Add a bit of juice to the glaze if you want a more citrus-forward kick—just toss quickly so the sugar doesn’t dissolve.

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Try these with coffee or wrap them up as festive gifts. Crisp, citrusy, nostalgic—Gurgurya never goes out of style.