I’m guessing there’s a good chance you’ve never heard of these cookies, but these Chamorro jawbreaker cookies are a childhood favorite of mine! Whenever I came to visit my grandmothers, and there would always be Guyuria in the house that I would just devour!
Guyuria – pronounced gu ju ree yah – is a hard cookie, sometimes referred to as Chamorro jawbreaker cookies. Whats Chamorro you ask? Chamorro refers to people who are indigenous to the Mariana Islands. One of those islands being Guam, which has been a U.S. Territory since WWII. Ok, history lesson over. Lets just drool over another picture…
My grandmother on my father’s side, was raised in Guam, so I’ve grown up eating a lot of delicious Chamorro food. She always kept guyuria in her house and they were my favorite and would constantly ask her to bring more! They’re very crunchy, and now that I’m older they remind me almost of a very crunch churro. The cookie it self isn’t sweet, but the simple syrup that coats the cookie is where it gets an amazing sweetness that is balance by the cookie!
After you have made the guyuria dough, you want to make sure your hands don’t stick to the dough. It’ll just make you frustrated and want to give up. I find that keeping my hands lightly coated in flour while handling the dough hakes life a lot easier.
Depending on how big or small you make your cookies, will affect how they come out. A larger cookie is crunchy on the outside and softer on the inside, where a smaller cookie, will be crunch all the way through.
Making guyuria can be time consuming. Get the kids involved to help roll cookies! If they don’t turn out perfect who cares? They’ll taste just as amazing!
I don’t do my whole prep at once. I’ll roll enough cookies so that I can start frying my first batch, then while that batch is frying I’ll roll some more. It helps get cookies out quicker!