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As cookies ( diminutive of mundartlich space , "flat shaped cake", according to the flat shape transferred from place from Old French place ) is generally referred to the pastry belonging sweet biscuits such as cookies , confectionery and the like. Cookies are popular Christmas cookies .
A different collective term is tea biscuits .
In central Germany and Austria , cookies are known as biscuits , in German-speaking Switzerland biscuits , in the dialect Güetzi , Guetzli , Chrömli and similar, in southern Germany also Platzerl , Bredla , Loible / Loibla or Guatl / Gutsle / Guatsle , in Switzerland occasionally bread rolls (across all for Sweets ).
In the USA , the term cookies is common. In Great Britain they are called biscuits (an English loan word from French), even if their composition does not necessarily correspond to the German biscuit .
The usual shapes are round coins , rectangular cuts , rings , diamonds , macaroons , piles , croissants or figures made with the help of cookie cutters.
Manufacturing
At Christmas, cookies are traditionally baked - especially in families. The raw cookies are spread out on a baking sheet that can be lined with baking paper beforehand. The baking time is short. You can tell that the cookies are ready by the very light browning of the surface. The production of the different types of biscuits differs in the ingredients used and, above all, in the shape of the dough:
- The basic dough for cookies is shortcrust pastry .
- Cutting out with different cookie cutters from rolled shortcrust pastry, simple shapes such as diamonds are also made with a cutting wheel.
- Springerle and Spekulatius are modeled out, see model .
- Shaping from a hand-made rolling pin: Vanilla croissants , Bethmännchen , in a broader sense also pretzel , ring or fantasy shapes .
- Cut slices from a thick, chilled dough roll.
- Injected from dough ( shortbread biscuits ) or pressed.
Cookies are often named after the main flavoring ingredient, such as aniseed cookies , cinnamon stars or coconut macaroons .
Images of cookie cutters
Polypropylene cutters
Cookie cutters, around 1910–1940
Gingerbread mold; Little Rider, around 1900, inventory of the Museum of European Cultures .
Gingerbread mold; Kleines Vögelten, around 1900
Rolling device for cutting out dough, 1930s, place of use: Berlin; Outline of a rabbit, a man, a Santa Claus, a bird, a butterfly.
Pastry wheel , 18th century, place of use: Salzburg area, holdings of the Museum of European Cultures .
Cookie cutters, biscuit shapes, 2013, origin: Vienna, Austria, manufacturer: Klimesch.
history
The biscuit bakery developed parallel to the consumption of coffee , tea and cocoa , in Germany since the 18th century, BC. a. popular with the ladies of high society. Small pastries were also served at the coffee parties. In addition to sponge cakes, shaped pastries (springerle) were also popular. All confectionery products, including biscuits, were a luxury well into the 19th century, because sugar and other ingredients such as almonds and cocoa were very expensive. That changed when it became possible to obtain cheap sugar from domestic sugar beets . After that, cookies could also be baked in simple households on special occasions.
Biscuit / cookie
While cookies are designed as desserts and the focus is on enjoyment through a sweet taste and flavor additives such as nuts and spices, the nutritional value of the biscuit is in the foreground due to its origin as provisions.
Individual evidence
- ^ Entry on Platz from the Etymological Dictionary of German (Wolfgang Pfeifer) in the Digital Dictionary of German
- ↑ Claus Schünemann: Learning fields of the bakery - production: practical theory textbook for professional training as a baker . Gildebuchverlag GmbH, 2011, ISBN 978-3-7734-0165-6 , pp. 232 ( google.de [accessed on August 28, 2019]).
- ^ Ingrid Pernkopf : Christmas bakery from Austria. Salzburg 2006
- ^ Nancy Baggett: Cookies - Cookies - Kekse , Munich 1988, ISBN 3-88472-148-8 .
- ↑ Gregg R. Gillespie: 1001 biscuit recipes. Cologne 1996, ISBN 3-89508-272-4 .
- ↑ Information from the Kitzingen Confectionery Museum
- ↑ Max on Knusperreich.de on December 12, 2013. Retrieved on December 5, 2018.
literature
- Josef Loderbauer: The baker's book in learning fields . Verlag Handwerk und Technik, Hamburg 2008, ISBN 978-3-582-40205-9 .
Web links
- Spiegel online: Baking Cookies for Perfectionists , accessed on November 7, 2011