It’s All About Cookies! - Eats and Treats by Tania Rebello
TDT | Manama
The Daily Tribune – www.newsofbahrain.com
World Cookie Day is celebrated on December 4 each year and why not spend the upcoming weekend baking delicious cookies at home? Baking has been an activity that has brought generations together over time.
Secret cookie recipes have been passed down over generations.
Baking cookies is considered as one of the best culinary bonding experiences, hence, there is no reason why you should not maximize on the benefits of this activity.
The ratio of flour, eggs and sugar in different combinations along with varying techniques makes one cookie different from another. Over time, a variety of gluten free recipes have been developed.
Cookies are popular among children and adults alike.
First Cookie
The pretty Pizelles are the oldest known cookies that originated in Italy.
They are prepared with a batter that is pressed between two iron plates.
The iron plates are often designed to imprint that design to the cookie.
An astonishing fact is that the iron plates were created with family names and unique designs that were then passed down the family line.
Largest Cookie
A company called the Immaculate Baking Company located in North Carolina created the world’s largest cookie.
It was a chocolate chip cookie that took 10 hours to make. It contained an enormous amount of ingredients including 30,000 eggs, 10 million chunks of semi-sweet chocolate and over five tonnes of flour!
The final product measured 101.61 feet across giving it a spot in the Guinness World Records.
Some famous cookies based on their country of origin
Chocolate Chip Cookies -America
Shortbread – Scotland
Pizzelle – Italy
Finnish Pinwheels – Finland
Nan Khatai - India
Ma’amoul – Lebanon
Macarons – France L
inzer cookies – Austria
Hot Chocolate Cookie Recipe
Ingredients:
½ cup butter, softened
½ cup white granulated sugar
½ cup light brown sugar
¼ cup whole milk
1 tsp vanilla extract
1 + ⅔ cups all-purpose flour (or gluten-free all-purpose flour)
⅓ cup cocoa powder
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 cup chocolate chips
8 marshmallows,
halved Optional: melted chocolate (to drizzle)
Method:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Slice marshmallows in half crosswise.
3. In a large bowl, add butter, white sugar, and light brown sugar. Use a hand mixer to cream the ingredients together.
4. Add the milk and vanilla extract. Cream ingredients together again.
5. In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk together.
6. Fold dry ingredients (flour mixture) into the wet ingredients (creamed butter and sugar). Mix until thoroughly combined. Then, fold in the chocolate chips.
7. Scoop cookie dough into 16 balls. Place on the baking sheet(s). Bake cookies for 9 minutes.
8. Remove from oven and press a halved marshmallow into the center of each cookie. Bake cookies again for 3-4 minutes.
Take the cookies out from the oven and allow to cool. Drizzle with melted chocolate (optional).
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