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  1. COOKIE BAKING INSTRUCTIONS Siddhartha Sarkar – 221404248 Devraj Singh Bhandari - 221404246
  2. Introduction History of cookies Description of cookies Classification of cookies TABLE OF CONTENTS 03 01 02 04
  3. INTRODUCTION A cookie, or a biscuit, is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc. Most English-speaking countries call crunchy cookies "biscuits", except for the United States and Canada, where "biscuit" refers to a type of quick bread. Chewier biscuits are sometimes called "cookies" even in the United Kingdom. Some cookies may also be named by their shape, such as date squares or bars.
  4. HISTORY OF COOKIES Cookie-like hard wafers have existed for as long as baking is documented, in part because they survive travel very well, but they were usually not sweet enough to be considered cookies by modern standards.
  5. •Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors. The first documented instance of the figure-shaped gingerbread manwas at the court of Elizabeth I of England in the 16th century. She had the gingerbread figures made and presented in the likeness of some of her important guests.
  6. DESCRIPTION OF COOKIES Cookies are most commonly baked until crisp or else for just long enough to ensure soft interior. Other types of cookies are not baked at all, such as varieties of peanut butter cookies that use solidified chocolate rather than set eggs and wheat gluten as a binder. Cookies are produced in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts, or dried fruits.
  7. A general theory of cookies may be formulated in the following way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the batter as thin as possible, the better to allow bubbles—responsible for a cake's fluffiness—to form. In the cookie the agent of cohesion has become some form of oil. Oils, whether in the form of butter, vegetable oils, or lard, are much more viscous than water and evaporate freely at a far higher temperature. Thus a cake made with butter or eggs in place of water is much denser after removal from the oven.
  9. DROP COOKIE Drop cookies are made from a relatively soft dough that is dropped by a spoon onto the baking sheet. During baking, the mounds of dough spread and flatten. Chocolate chip cookies, oatmeal raisin cookies, and rock cakes are popular examples of drop cookies. This may also include thumbprint cookies, for which a small central depression is created with a thumb or small spoon before baking to contain a filling, such as jam or a chocolate chip. In the UK, the term "cookie" often refers only to this particular type of product.
  10. ICEBOX COOKIE These are cookies made from dough that has been shaped into logs or rectangles, chilled thoroughly (at least overnight), then sliced into individual pieces and then baked. Many are often rolled in nuts or sugar before slicing. This gives them a wonderful, flavourful decorative edge. They can be simple like a chocolate chip log to something sophisticated as a pinwheel or checkerboard cookie. This dough freezes really well. It can be stored in the freezer, well wrapped for up to 1 month. You can take it out and slice off cookies to be baked fresh when needed. Thaw the cookie dough overnight in the fridge before using
  11. SHEET COOKIE Sheet cookies are made from doughs or batters that are either poured, pressed or layered into a shallow pan. These are cut in to portions after baking. Most often they are baked in square or rectangle pans to avoid waste or scraps. You might see many layered or fruit-filled types in this style. Some examples are date squares and brownies. Some people prefer this style for a dessert table as they are great for precise and uniform portioning. It is usually best to chill or freeze prior to cutting.
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