Philippine Biscuits

biscuits made only in the philippines

The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods wasn’t solved until biscuits existed into this world. And because there is a wide variety of biscuits nowadays, the idea of making it came into the Philippines. And guess what! We added a lot to those varieties which we can claim as Filipino delicacies – unique, fresh and with a perfect balance of crunch and floury density. Once you’ve tasted them, you will definitely love the pleasure that it gives to the point that you’ll share them with your friends, serve them as your merienda and treat them to your children. That’s why pasalubong stores are all over the country for you not to miss the biscuits made only in the Philippines along with the Candies made only in the Philippines. Let’s take a look on these tidbits.




Very thin and sugary biscuits attracts my eyes and stomach easily that’s why I usually buy Apas whenever I spot bakeshops selling this. Apas is the plural form of Apa, Filipino term for cone. Oh my Gosh! I’m so corny! But seriously, the name of these oblong-shaped pastries was derived from it.


Barquillos or Wafer Rolls

Barquillos tubed pastry

This tubed pastry is named after the Spanish word el barquillo, which means wafer. Yes, barquillos is a wafer that is rolled and baked to make a crunchy and delectable biscuit. In fact, it is eaten with ice cream on top, nowadays, just like an ice cream cone.


Broas or Ladyfinger


Lucban must be really lucky and proud for being the origin of this toothsome lady finger. In fact, I bought my Broas at Kamay ni Hesus and as what I had expected, it’s really good. What’s the secret? Bakers air-dries its dough in between its two baking sessions.


Egg Cracklet

Egg Cracklet

If you like eggs, then you’ll definitely like egg cracklets because these square-shaped crackers is rich with it. I know this isn’t the normal way to eat it but I love how it just melts inside my mouth without biting it while feeling its smooth texture and chalky interiors. Who else does this?




For all I know, otap is recognized not just in Philippines, but in other countries as well since we are exporting these puff cookies outside our country, now. So we’ll not discuss about it? Just kidding! Well, the sugary-and-flaky-being of otap will make you love it absolutely.




Paborita speaks for itself indeed! Once this biscuit touch your tongue, no doubt that it will be your favorite. No, it doesn’t contain any potion, instead, the mixture of wheat flour, sugar, skim milk, salt, baking powder, cooking oil and alum will bring to addiction.


Pacencia or Drop Meringue Cookies


I don’t know why these biscuits are called as such. It could have been a result of someone patient or maybe, someone feeling sorry. Oh! I should stop my imagination. However, Pacencia shouldn’t be sorry or pasensya in Filipino because its consumers are actually rewarded.


Pilipit or Twisted Cookies

Pilipit Twisted pastry

Pilipit is also a well-known Filipino delicacy because it doesn’t only pertains to the biscuit, but also, to a rice cake. It means that there are two ways to cook it. Anyways, this twisted pastry is the pretzel version of the Philippines. With that, I ensure to you that it tastes as good as pretzels.


Toasted Mamon

Toasted Mamon

I’m not fond of eating mamon, but when I tasted it toasted, I changed my mind. You heard it right! Those fluffy mamons can turn into toasted cookies. Thanks to the Filipino minds who have hungry tummies for making this possible! You will definitely like it better when it is crunchy.


Uraro or Arrowroot Cookies


I’m already familiar with Uraro ever since I was young because our neighboring province, Marinduque, supplies these. But then, I call it as arrowroot and it was just recently when I knew that it was Uraro or Araro. Nevertheless, I’m still not wrong because this starchy cookie is made from arrowroot flour.


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