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The brand of cookies that makes you sick: be careful, here is the one



Biscuits are a sweet cooking and pastry preparation that have small dimensions (about 5-10 cm) and have a varied shape, usually they are baked until they lose almost all traces of moisture. The word “biscuit” comes from the Latin “panis biscotus” and means “bread baked twice”; the first evidence of this food dates back to the 10th century. Biscuits are a very old preparation, characterized by a strong presence of honey (originally) or sugar (more recently) and by complete cooking: these are two characteristics that made them keepable even for longer periods.

Cookies are usually made with flour, eggs, butter, sugar and ammonium bicarbonate (usually called ammonia) and possibly also with yeast and various flavorings. Today the flour used is in most cases that of wheat, but there are also examples of very different flours such as amaretti with almond flour, or meliga pasta with cornmeal. Cookies are part of the culinary tradition throughout the West, the Middle East and even the Far East and, especially today, they come in many variations and particular tastes. Some types of biscuits are: Shortcrust biscuits are made with a mixture of flour, butter, sugar and eggs (with the considerable presence of butter).

They have a more recent origin than the first and are more perishable. They belong to the large family of dry pastries and were reserved exclusively for festive occasions given the significant presence of butter which makes them quite nutritious but not always digestible. Alongside the traditional artisanal production, there is now an impressive industrial production which is developing more and more and shortbread biscuits are often sold as breakfast products. A few examples: olive oil offelle, jam-stuffed oxeye tartlets, daisies from Stresa in Italy, alfajores in Spain.

To date, cookies are made with ingredients considered curative (like fiber) or tonic, or those without ingredients that may be unsuitable for certain materials like butter or eggs. Also falling into this category are the simplest and most widespread sweet biscuits, which often accompanied the various meals of soldiers and sailors because they are very simple, cheap and not perishable. This category is now experiencing strong expansion “thanks” to the ever-increasing number of people allergic to the most varied foods. Indeed, there are more and more often gluten-free and egg-free, nut-free, sugar-free chocolate cookies.

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