The document provides an overview of cookies and biscuits, detailing their definitions, preparation methods, and types. Various techniques such as the straight method, creaming method, and sponge method are explained, along with different cookie styles including drop, piped, hand-rolled, cutter-cut, bar, sheet, frozen, and festive cookies. It also highlights common faults in cookie preparation and their uses in culinary contexts.

1. COOKIES AND BISCUITS
• COOKIES IS DERIVED FROM KOEKJE WHICH MEANS LITTLE CAKE.
• BISCUITS IS DERIEVED FROM LATIN WORD PANIS BISCOTUS, WHICH
MEANS BREAD BAKED TWICE
COOKIES BISCUITS
A COOKIE IS A PRODUCT THAT IS SOFT-
CENTRED, USUALLY MADE IN STYLE OF
PREPARING CAKE BATTER AND IS
TRADITIONALLY SWEET
A BISCUIT IS CRISP AND HARD LIKE A
CHEESE CRACKER, WHICH CAN BE
SAVOURY

2. PREPARATION OF SIMPLE COOKIES
STRAIGHT METHOD
• Simplest methods in which all scaled ingredients are put in a bowl and
mixed together
CREAMING METHOD
• In this method butter and sugar are creamed, egg or milk are added and
then flour is folded
SANDING METHOD
• Fat and flour are mixed together till sandy texture. The liquid ingredients
are then added to create a dough
SPONGE METHOD
• Egg and sugar are whipped together until light and fluffy and dry
ingredients are folded in to prepare batter

3. INGREDIENTS USED TO MAKE COOKIES
FLOUR
• Soft flour or a flour with low gluten should be used
FATS
• It is responsible for the texture of the dough as well as enriching it
SWEETNERS
• Castro sugar or icing sugar to be used as it dissolve easily
FLAVOURINGS
• Flavourings such as essences, chocolates and spices are used

4. TYPES OF COOKIES
DROP COOKIES
• This type of cookie is made from soft dough
• Cookie dough or batter is dropped with a spoon or even piping bags
Examples:
• Oatmeal raisin cookie- sugar and butter creamed. Egg added. Dried ingredients such as
flour, rolled oats, baking soda and baking powder are combined
• Chocolate chip cookie
• Macaroon- egg white, sugar and desiccated coconut or chocolate are cooked until warm
and a small quantity of flour is added and the mixture is dropped on greased baking tray
• Crunchy drop- the mixture is dropped onto cornflakes and coated with them which gives
a crackled effect
• Florentine- butter and sugar, honey and double cream are cooked to a boil at 115*c .
Mixture is removed and flour and candied fruits are added. Melted chocolate are is
spread in zig zag manner

5. Oatmeal raisin cookie
Chocolate chip cookie
Florentine
Macaroon Crunchy drop

6. PIPED COOKIES
• These cookies are piped through piping bags
• Dough should be of right consistency
Examples:
• Anisette- made by whipping eggs with sugar until thick and creamy.
Aniseed and flour are folded in and the mixture is piped onto baking sheet
• Butter cookie
• Langues de chat- also known as cat’s tongue. Made by creaming butter and
icing sugar. Egg white is incorporated in and flour is folded. Piped 5-6cm
long
• Savoiardi- egg whipped with castor sugar until creamy and fluffy. Dry
ingredients are folded in. piped 5-6cm long. Icing sugar is dredged before
baking.

7. Anisette
Butter cookie
Langues de chat
Savoiardi

8. HAND ROLLED COOKIES
• This type of cookies is made with stiff dough
• If the cookie dough is soft , then it can be put in the refrigerater to obtain
stiffness
Examples:
• Sweet paste cookies
• Melting moments
• Crescents- rolled to form a log that is tapered from both sides
• Ginger snap- made by creaming butter, molasses and sugar intil a thick
paste is obtained. Flour is folded in
• Nankhatai- made by creaming equal quantities of vegetable shortening
with powdered sugar. Flour is added with small amount of curd and green
cardamom seeds

9. Sweet paste cookies
Melting moments
Crescents Ginger snap

10. CUTTER CUT COOKIES
• These cookies are made by rolling the dough to a desired thickness and
then cutting it with cutters of required shape
Examples:
• Shortbread- from Scotland, this cookie is soft and crumbly
• Bull’s eye- rolled into 4mm thickness and cut with a round cutter. Half of
the cookies are kept on the baking tray and half of the cookies are cut out
with the smaller cutter to form ring. After baking the ring is placed over flat
cookies and is stuffed with raspberry jam
• Nice biscuit- from France, cut into rectangular shape and surface is
sprinkled with granulated sugar
• Shrewsbury biscuit- from great Britain

11. Shortbread
Bull’s eye
Nice biscuit
Shrewsbury biscuit

12. BAR COOKIES
• These types of cookies are baked in bar long ropes or pipes and then baked
till half done
• Then cookies are then sliced into required thickness and again baked until
crisp
Examples:
• Raisin spice bars- made by combining butter, sugar, eggs, molasses, flour,
spices and soaked and drained raisins. Kept in refrigerator shaped into long
bars and baked for 10 mins at 180*c. then it is removed and cut into 8mm
thick bars and baked again
• Biscotti- popular throughout Europe. Eggs, sugar, a pinch of salt are mixed
over double boiler till creamy and light. Flour along with lemon, orange
zest are folded and shaped into logs and brushed with eggs and baked
twice

13. Raisin spice bars
Biscotti

14. SHEET COOKIES
• The dough is baked in sheets and cut later
Examples:
• brownie
• Bee sting- from Germany. Made from yeast leavened dough. sheeted into 4
mm thickness and spread on baking sheet. The bee sting mixture is
prepared by cooking butter, sugar, honey, heavy cream, almond flakes and
chopped almonds till it leaves the sides of the pan. Then poured on top of
dough. baked and cutted into squares and served
• Almond bars- cream, sugar, honey and almond slices are cooked and the
mixture is spread on sweet paste base then baked and cutted down
• Honey bee- same as almond bars. The only difference is that they have
candied fruits and black currents in addition to the almond slices

15. brownie
Bee sting
Almond bars

16. FROZEN AND CUT COOKIES
• The shaped into logs or square bars and sliced when frozen
Examples:
• Sable-from Switzerland. Sweet paste is chilled in the form of logs and
sliced
• Pinwheel- made with two types of paste. One chocolate flavoured
and one plain. Now both are placed on top of each other and rolled
to form log. Frozen for an hour and sliced
• Chequered- made from two types of paste that are alternatively
layered and frozen for an hour and then slice to 4 mm thickness

17. Sable
Pinwheel
Chequered

18. FESTIVE COOKIES
• Western festivals or celebrations are incomplete without cookies
• Popular tidbits
Examples:
• Basler lackerli
• Pizelle
• Spekulaas
• Gingerbread
• Cinnamon stars
• Pertikus
• brunsli Cinnamon stars

19. Basler lackerli
Pizelle
Spekulaas
brunsli
Gingerbread
Pertikus

20. USES OF COOKIES
• As base for cakes and pastries
• As accompaniments with tea and coffee
• As amenities in the guestroom

21. COMMON FAULTS IN COOKIE PREPARATION
• COOKIES STICK TO PANS
• TOO CRUMBLY
• COOKIE IS VERY BRITTLE AND HARD
• COOKIE DOES NOT GET PROPER COLOUR
• COOKIE SPREADS TOO FAST
• COOKIE DOES NOT SPREAD

22. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR