In many cultures, cookies are a symbol of hospitality. It's customary to extend a warm welcome to visitors by providing cookies. Let us discuss about some all around the world:
Chocolate Chip Cookies (United States):
A classic and cherished American treat that is becoming more and more well-known abroad is chocolate chip cookies. Ruth Graves Wakefield created the chocolate chip cookie in the 1930s. Chopping up a Nestlé chocolate bar, Wakefield, the owner of the Toll House Inn in Whitman, Massachusetts, added the pieces to her cookie dough, hoping the chocolate would melt and create chocolate cookies. Rather, the chocolate pieces kept their form, resulting in the first chocolate chip cookies ever made.
Biscotti (Italy):
Biscotti, derived from "biscotto," originate from the Latin "biscoctus," signifying "twice-cooked," and represent twice-baked cookies prized for their dry, durable nature. This dual baking process results in a crispy, long-lasting treat and is reflected in the term "biscotti." It typically denotes the specific Italian "cantuccio," with "cantuccini" being more common in Tuscany, permitting yeast, acids, and flavouring variations.
These delightful Italian almond biscuits, whether termed biscotti or cantuccini, are known for their crisp texture and have a history dating to the Renaissance, particularly in Prato. Biscotti endures as a cherished treat, celebrated for their adaptability and classic appeal, ideal for dipping in coffee, tea, or dessert wine.
Macarons (France):
Popular in France, macarons are a delicacy that are praised worldwide for their delicate look and distinctive texture. The chef of Catherine de' Medici during the Renaissance is thought to have brought macarons, not to be confused with macaroons, from Italy to France. But they rose to fame in France, especially in Paris, where they were identified with sophistication and luxury.
Macarons are delicate French confections made from almond flour, powdered sugar, egg whites, and sugar. These sweet, colourful, and often pastel-hued treats are renowned for their crispy, meringue-like exterior and a soft, chewy interior. Macarons are typically sandwiched together with a flavorful filling, which can range from ganache, buttercream, jam, or other sweet fillings.
Gingerbread Cookies (Germany):
A beloved and recognisable component of German culinary heritage are gingerbread cookies, or "Lebkuchen" in German. These cookies have a soft texture, a warm, spicy flavour, and frequently intricate decorations. They are often topped with icing, glaze or vibrant sprinkles and come in a variety of shapes, such as hearts, stars and gingerbread men. Gingerbread's origins are in ancient Asia and the Middle East, and its history spans more than a millennium. One of the main ingredients in gingerbread, ginger was prized for both its flavour and its purported therapeutic benefits. Ginger made its way to Europe through the development of trade routes, and by the Middle Ages, gingerbread had become a popular dessert.
Alfajores (Argentina):
Alfajores are a delicious sweet treat that are widely recognised as being from Argentina. These delicious treats are made up of two buttery, crumbly shortbread or biscuit-like cookies layered with a sweet, creamy filling, usually dulce de leche, a spread that resembles caramel. To add a delightful contrast of textures and flavours, the finished alfajores are often coated in powdered sugar, cocoa powder, or grated coconut. The Spanish culinary traditions have a significant influence on the history of alfajores. Word "alfajor" is thought to have come from the Arabic word "al-hasë," which means "stuffed" or "filled." The idea of filled pastries and sweets was brought to Spain by the Moors, who ruled over it for centuries. Eventually, this idea developed into the Spanish alfajor.
Shortbread (United Kingdom):
The traditional British biscuit known as shortbread (or cookie in American English) is prized for its buttery, rich flavour, delicate crumbly texture, and understated yet sophisticated look. Usually, only a few essential ingredients—butter, sugar, and flour—are used to make it. The bite of shortbread is satisfyingly crisp and tender, and it has a distinct, slightly sweet flavour. Frequently, it resembles wedges or rectangular or round fingers. Shortbread's historical roots can be found in mediaeval Scotland. The word "short," which was originally used to characterise a crumbly or brittle texture, is where the name "shortbread" originates. In this context, "short" refers to the dough's distinctive high fat (butter) to moisture ratio.
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Ma'amoul (Middle East):
Ma'amoul, a time-honoured Middle Eastern pastry, is renowned for its delectable fillings of dates, nuts, or figs. With its origins dating back to ancient Mesopotamia, this pastry has remained a steadfast component of Middle Eastern gastronomy. The term "ma'amoul" is derived from the Arabic "maa," signifying "filled" or "stuffed." Comprising semolina, or fine wheat flour, along with butter or shortening, sugar, yeast or baking powder, and water, ma'amoul's fundamental ingredients yield a delectable treat. Typically, the dough conceals walnuts, pistachios, or almonds, while the infusion of spices such as anise or cinnamon contributes to its distinctive flavour.
Pfeffernüsse (Germany):
Pfeffernüsse, or "pepper nuts" as they are known in German, are a kind of spiced cookie that is popular throughout Germany and several other European nations. These little round cookies have a slightly crunchy texture, sweet icing, and a delightful mix of warm spices. They are eaten as a festive treat and are particularly well-liked in Germany during the Christmas season. Though their precise origins are unknown, Pfeffernüsse are thought to have originated in Germany or the Low Countries (present-day Netherlands and Belgium) in mediaeval Europe. Spices like cloves, cinnamon, nutmeg, and black pepper were highly valued and frequently imported from Asia during the Middle Ages.
Polvorones (Spain):
A classic Spanish confection known for its crumbly, melt-in-your-mouth texture is called polvorones. The usual ingredients for these tiny, spherical or oval-shaped cookies are finely ground almonds, sugar, flour, and lard. They have a rich, sugary flavour and are frequently flavoured with spices like anise, cinnamon, and lemon. Polvorones have a delightfully powdery appearance due to their distinctive dusting of powdered sugar. The history of pomporones is extensive and intriguing, dating back to mediaeval Spain. Although their precise origins are a little unknown, it is thought that the Moors' introduction of Middle Eastern culinary customs to Spain during their rule had an impact on them. The Spanish word "polvo," which meaning "powder" or "dust," is the source of the name "polvorón," alluding to the crumbly consistency.
Anzac Biscuits (Australia and New Zealand):
Simple, easily accessible ingredients such as rolled oats, desiccated coconut, golden syrup or treacle, flour, sugar, butter, and baking soda are used in the traditional Anzac biscuit recipe. This mixture of ingredients gave the biscuits their unique flavour and chewy texture in addition to increasing their nutritional value. Anzac biscuits first appeared in the early 20th century, when they were distributed to soldiers fighting in World War I. The purpose of developing the biscuits was to create a nourishing, robust, and long-lasting treat that could survive the arduous sea voyage from the home front to the front lines of combat.