cookie baking instructions

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.

8. CLASSIFICATION
OF
COOKIES

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.

12. THANKS