Word for cookie: cookie.
Example Sentences
1. Rationing had put an end to a surfeit of biscuits long ago. a surplus of cookies.
2. You get to sample lots of baked things and take home masses of cookies besides.
3. A medium-sized dog will devour at least one can of food plus biscuits per day.
Biscuits are made of wheat flour (glutinous rice flour, starch, etc. can be added) as the main raw material, adding (or not) sugar, grease and other raw materials, through the mixing of powder (or mixing), forming, baking and other processes made of crispy or crunchy texture of food, can be used as a travel, sailing, mountaineering when the storage of food, wartime is also used for the military's spare food. The types of cookies include cookies, soda cookies, pizza cookies and so on.
Biscuit production method:
Melt the cream, then and frosting stirred well, then pour the egg mixture in three parts, stirring evenly in small portions, sifted low gluten flour to join, knead into a smooth dough, wrapped in plastic wrap, rolled out with a rolling pin into a rolling pin into a thickness of about 3 millimeters, put into the mold to press out the model, the cookie mold is evenly placed on the baking sheet, put into the oven, and the lower layer of 160 degrees. Lower heat 160 degrees, bake for 15 minutes.
On May 1, 2008, China's first national standard for cookies was officially implemented. The real cookie can be traced back to Persia in the seventh century A.D., when the technology of sugar production was just being developed and the cookie was widely used.
Modern cookie industry is by the 19th century because of the development of maritime technology in and out of the world's countries in the United Kingdom began, in the long voyage, the bread because of the high water content (35% -40%) is not suitable for as a reserve food, so the invention of a very low water content of the "bread" that is the cookie.
Compressed cookies are particularly suitable for storage when traveling, sailing, or hiking. Although the cookies are also made from flour, they are more resistant to hunger because they have a denser texture, and the use of a bulking agent reduces their water content and makes them less likely to absorb water, so that they contain more of the active ingredient in the same volume.