biscocho

{{Infobox food

| name = Biskotso

| image = File:06627jfCuisine foods delicacies of the Philippinesfvf 01.jpg

| caption = Biscocho de caña

| alternate_name = Biskoto, Biscocho duro, Machacao, Matsakaw

| country = Philippines

| region =

| creator =

| course =

| type = Bread

| served =

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| variations =

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}}

Biscocho, also spelled biskotso (from {{Langx|es|bizcocho}}), refers to various types of Filipino twice-baked breads, usually coated with butter and sugar, or garlic in some cases. Biscocho is most strongly associated with the versions from the province of Iloilo, although it actually exists nationwide in various forms.{{cite web |title=Biscocho |url=https://www.aboutfilipinofood.com/biscocho/ |website=About Filipino Food |access-date=January 30, 2019}} It is also known as biscocho duro, machacao, or matsakaw. It is also historically known as pan de caña (literally "[sugar]cane bread").{{cite news |last1=Sta. Maria |first1=Felice Prudente |title=Origins of Our Daily Breads |url=http://www.positivelyfilipino.com/magazine/origins-of-our-daily-breads |access-date=November 7, 2022 |work=Positively Filipino |date=May 22, 2019}}

History

File:Biscocho (twice baked bread) Philippines.jpg

The term biscocho is derived from Spanish bizcocho. However, they are not the same pastries. The original Spanish bizcocho refers to a type of sponge cake known as broas in the Philippines. The crunchy twice-baked and sugar-coated Philippine biscocho (more properly biscocho duro), does not exist in Spanish cuisine. There are multiple claims of people who "invented" the biscocho in the Philippines, usually varying depending on the region.{{cite web |last1=Nocheseda |first1=Elmer |title=Biscocho |url=https://www.tagalog-dictionary.com/filipino-food/biscocho |website=Tagalog Dictionary |access-date=January 30, 2019}}

Variants

There are several types of biscochos from various parts of the Philippines. All of them are usually referred to as "biscocho" colloquially, which can be confusing. A common characteristic of biscocho is that they are typically stale bread that are baked a second time. They include:

=Biscocho de caña=

Biscocho de caña is the most well-known variant of biscocho. It is a specialty of the Western Visayas islands, particularly the province of Iloilo. They are pieces of stale bread with a small amount of sugar (and no butter) that is then baked to achieve a crunchy texture. The breads used can range from flat sliced breads to sliced pieces of pan de monja (monay).{{cite web |last1=Piccio |first1=Belle |title=Biscocho Haus: Home of Iloilo's Delicacies |url=https://www.choosephilippines.com/do/buy-local/1415/biscocho-haus |website=Choose Philippines |access-date=January 30, 2019 |archive-date=January 30, 2019 |archive-url=https://web.archive.org/web/20190130220724/https://www.choosephilippines.com/do/buy-local/1415/biscocho-haus |url-status=usurped }}

=Biscocho de Manila=

File:05545jfFoods Cuisine Desserts of the Philippinesfvf 07.jpg

Biscocho de Manila originates from Manila. It is characteristically small and round and dusted with white sugar.{{cite web |title=Biscocho de Manila |url=https://www.filstop.com/lauras-biscocho-de-manila-5.81oz.html |website=FilStop |access-date=January 30, 2019 |archive-date=January 30, 2019 |archive-url=https://web.archive.org/web/20190130221003/https://www.filstop.com/lauras-biscocho-de-manila-5.81oz.html |url-status=dead }}

=Biscocho de rosca=

Biscocho de rosca, more commonly known as rosca, is technically a cookie, and not a type of biscocho. It is from the towns of Barugo and Carigara of the island of Leyte. It is made with lard, anise, flour, sugar, butter, and eggs.{{Cite web|url=http://www.leytesamardailynews.com/roscas-makers-in-barugo-reels-on-drop-of-sales/|title="Roscas" makers in Barugo reels on drop of sales {{!}} Leyte Samar Daily News|website=www.leytesamardailynews.com|date=August 21, 2014 |language=en-US|access-date=February 18, 2017}}

=Biscocho de sebo=

Biscocho de sebo, also known as corbata de sebo, is a bow tie-shaped biscocho from Malolos, Bulacan. It is characteristically made with lard and thus has an oily texture. It is only minimally sweetened.{{cite web |title=Bulacan delicacies |url=http://glossaryoffilipinofood.blogspot.com/2015/08/bulacan-specialties.html |website=Glossary of Filipino Food |access-date=January 30, 2019}}{{cite web |last1=Maglalang |first1=Catherine Joy L. |title=Bulacan offers culinary tour for food aficionados |url=https://businessmirror.com.ph/2017/05/07/bulacan-offers-culinary-tour-for-food-aficionados/ |website=BusinessMirror |date=May 7, 2017 |access-date=January 30, 2019}}

=Biscocho principe=

File:06581jfCuisine foods delicacies of the Philippinesfvf 19.jpg

Biscocho principe, also spelled biscocho prinsipe, is another type of biscocho from Iloilo. It is similar to biscocho de caña but uses butter and more sugar. It can use any type of bread, but usually uses slices of stale ensaymada, as it is already slathered in butter.{{cite web |title=Iloilo's cookies under the spotlight |url=http://glossaryoffilipinofood.blogspot.com/2015/07/iloilos-cookies-under-spotlight.html |website=Glossary of Filipino Food |access-date=January 30, 2019}}{{cite web |title=Hometown Bakery |url=https://newgenbaker.com/hometown-bakery/ |website=New Gen Baker |date=March 19, 2015 |publisher=Maya Kitchen |access-date=January 30, 2019}}

=Garlic biscocho=

Garlic biscocho is a variant of biscocho principe that is topped with butter and garlic (instead of sugar).{{cite web |title=Garlic biscocho by JD Bakeshop |url=https://flavoursofiloilo.blogspot.com/2012/11/garlic-biscocho-by-jd-bakeshop.html |website=Flavours of Iloilo |access-date=January 30, 2019}}

=Kinihad=

Kinihad literally means "sliced", from Hiligaynon {{Transliteration|hil|kihad}} ("to slice"). It refers to plain thinly sliced bread (without butter or sugar) that is baked to a crunchy texture. It originates from the Ilonggo regions of the Western Visayas.{{cite web |title=Kinihad |url=https://flavoursofiloilo.blogspot.com/2008/02/kinihad.html |website=Flavors of Iloilo |access-date=January 30, 2019}}

=Pasuquin biscocho=

Pasuiquin biscocho is named after the town of Pasuquin in Ilocos Norte from where it originates. Pasuiquin biscocho is shaped like small rolls. It comes in soft and crunchy versions. It does not use butter or sugar, instead it is flavored with anise or anise liqueur, giving it a tangy and slightly salty taste.{{cite web |title=List of Filipino cookies, biscuits, and crackers |url=http://glossaryoffilipinofood.blogspot.com/2014/03/list-of-filipino-cookies-biscuits-and.html |website=Glossary of Filipino Food |access-date=January 30, 2019}}