We all know this delicious and very classic food, but are we sure we know it so well? Today we will go to see its history and its ingredients (with many variations).
This delicacy that we all love, dates back to Roman times. They were born salty food, which then became sweet and appreciated by wealthy families, the only ones who could afford it.
Its name derives from its double cooking or bis-cooked. Now we are going to see the varieties that have the most widespread and known in the world which are about 16 types of biscuits.
Chocolate Chip Cookies: Typically American, cookies are nothing more than low, very buttery cookies with chocolate chips.
Australian Anzac: The main ingredients are oatmeal, white flour, coconut, sugar, butter, golden syrup, baking soda, and boiling water.
New Zealand Afghan Biscuit: The main ingredients are white flour, butter, corn flakes, sugar and cocoa and cocoa and walnut icing topping.
Hungarian Barátfüle: Typical of Hungary, Barátfüle has the consistency of Arab sweets and is a very soft and delicate shortcrust pastry filled with jam and covered with coarse-grained breadcrumbs.
Danish butter cookies: A crumbly pastry in which there is a very high quantity of butter to accompany with tea or coffee.
English custard cream: they are rectangular biscuits of very buttery shortcrust pastry joined together with custard that can be simple or flavoured.
Greek Koulourakia: they are typical Greek sweets with a very oriental flavour based on vanilla and sesame seeds on a shortcrust pastry base.
German lebkuchen: they are composed of anise, coriander, pepper, walnuts, almonds and many other spices that are the main ingredients of these typical German and Austrian biscuits that are preferably eaten at Christmas, but are found all year round.
Spanish panellet: these are balls with chopped almonds, cocoa, candied cherries, coconut flakes and pine nuts that are mixed to form small truffles.
Dutch stroopwafels: it is a crunchy waffle, prepared on a hot plate, made from flour, butter, brown sugar, yeast, milk and eggs which are then stuffed with a mixture of honey, brown sugar, butter and cinnamon.
Korean Yakgwa: it is made from flour, sesame oil and honey. It has an oily texture but is not fried and is served with green tea at the end of a meal because it is not too sweet.
Chinese yuebing or mooncake: Moon cakes are real cakes filled with anko, the azuki seed jam. The wrapper is prepared using a dough similar to puff pastry but much more oily or by preparing a mixture based on sugar syrup, soda water, flour and oil.
Digestive: created in 1839, they have become a must among the most famous biscuits in the world due to their texture and a truly peculiar flavour. They are prepared by mixing brown wheat flour, sugar, malt extract, vegetable oil, wholemeal flour and a whole range of raising agents, plus salt.
English Jaffa Cake: they are an institution of small English pastry. A soft pastry filled with orange jam and covered with bitter chocolate: simple and delicious.
Shortbread: Butter, sugar and flour which, when combined correctly, give life to one of the best known and most imitated cookies ever.
Rich Tea: these are very light and very thin shortbread biscuits that are born as an alternative to shortbreads for tea time in England.