Cookies And Biscuits... Bite-sized Delights!

Cookies are small, thin, flat and cake-like baked treats. The name cookie is derived from the Dutch word “Koekje”, meaning “small or little cake”. Cookies are also known as “Biscuits” in England & Australia, in Italy they have many names including “Amaretti” & “Biscotti”, the Spanish call them “Galletas” and in Germany they’re known as “Keks”.

Bakers in the past used to bake a small amount of cake batter to check the right oven temperature to bake and so in the process, cookies came into existence accidentally during this process of making “test cakes”. Cookies now are made from a variety of different cooking techniques and ingredients to produce cookies with a range of different textures, styles and shapes.

Some popular types of cookies and biscuits include...‍

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1. Drop cookies

Drop cookies are made by simply dropping soft dough on to a baking tray using a spoon. The cookie batter here is made to a dropping consistency. Drop cookies include Chocolate Chip cookies and Melted Drop cookies.

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‍2. Pressed cookies

Pressed cookies are made by pushing soft-textured cookie dough through a cookie press on to a baking sheet, resulting in a well shaped cookie. Pressed cookies include Spritz cookies and Coconut Pyramids.

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‍3. No-bake cookies

No-bake cookies are made by mixing melted ingredients with dry ingredients and leaving them to set. Chocolate could be used as a setting agent that sets firm cookies or melted marshmallows & syrup can be used as a setting agent to set chewier cookies. No-bake cookies include Chocolate Clusters and the Oatmeal No-bake cookie.

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‍4. Refrigerator cookies

Refrigerator cookies are made from stiff dough that is chilled in the refrigerator; they can then be freshly baked on demand. Refrigerator cookies include Pinwheel Cookies and Piped Vanilla cookies.

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‍5. Rolled cookies

Rolled cookies are made from stiff, dense dough that is rolled and then cut into shapes using a cookie cutter. Rolled cookies include Butter cookies and Checkerboard cookies.

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‍6. Sandwich cookies

Sandwich cookies consist of two cookies sandwiched with a filling in between. Sandwich cookies include Oreo and Bonbon.

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‍7. Moulded cookies

Moulded cookies are made by shaping cooking dough in a mould. The dough can then be turned out for baking or baked in the shaped tin. Moulded cookies include Biscotti and Madeleines.

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‍8. Piped cookies

Piped cookies are made by filing a piping bag with the cookie mixture and then piping on to a baking tray. The consistency of the cookie mixture should be firm enough to keep its shape during baking but also has to be to a consistency that is soft enough to pipe. Piped cookies include Vanilla Chocolate Swirls and Viennese Piped cookies.

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‍9. Bar cookies

Bar cookies are a cross between a cake and a cookie that is made by baking batter in a single pan, sometimes in multiple layers and are then cut into bars or squares. Bar cookies include Brownies, Flapjacks and Peanut Butter Bars.Cookies have evolved and adapted quite a bit over time; they are now much more than the traditional teatime snack and are an any time favorite today.

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‍Cookies and Biscuits Recipe of the Day - Melting Moments

About Melting Moments

‍Melting Moments are traditionally a Scottish delight and are of two kinds – cookies rolled in oats and garnished with a candied cherry or a sandwich biscuit filled with butter cream icing. The addition of cherry to this traditional cookie has given them color and Americanized them.

Melting Moments are traditionally rolled in oats or desiccated coconut and the more modern versions of this cookie include them being rolled in cornflakes or muesli.These traditional cookies over time have evolved, adapted and have got popularized as sandwich cookies.

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‍This Dish

‍The crispy outer layer and the very light melt in your mouth texture of the filling (hence their name) makes them one of the most enjoyed delightful cookies.

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Recipe Card

‍Method of Cooking

1. Preheat the oven to 180˚C and brush two baking sheets with melted butter.
2. Beat the butter and sugar together until light and flutty
3. Gradually beat in the beaten egg and almond essence until well combined.
4. With a rubber spatula fold the self rising flour into the beaten mixture and mix until smooth.
5. With floured hands divide the dough into 20 small pieces.
6. Roll the pieces between the palms of your hand to achieve 20 round balls.
7. Spread the corn flakes evenly on a baking sheet and toss the balls in them to coat evenly.
8. Place the balls, spaced 2.5 cm apart on the baking sheet as they will spread while baking.
9. Press in a piece of cherry on top of each ball and chill in the fridge until firm.
10. Bake at 180˚C for about 10-12 minutes or until lightly browned.
11. Allow the cookies to cool on the sheet for 5 min before transferring to a wire rack to cool completely.