The recipe for biscuits in molds, which came from the depths of centuries

Its own recipe for biscuits in molds is not only in every family, but in almost every country. And everywhere there are differences. Although synonyms for the word "cookies" in different parts of the world can be different products: biscuits in England and Australia, in Spain biscuits, in Italy amaretti and biscotti. National cuisines of different countries want to differ from each other, and not least the features of originality should be baked. With a photo of a variety of sweet delicacies can be found in the cookbooks, they are placed next to the recipes.

History of cookies

The first mention of cookies historians are found in written sources of the seventh century AD. It is associated with the appearance and spread of sugar - after it was invented, sweet products began to appear in many cuisines of the world. In Europe, trade in sweets was adopted from the East, after the Crusades. Already in the fourteenth century, waffles were actively traded in the streets of medieval cities. In the cookbooks of England, dated about the same time, they find a mention that at that time it was known that the dough for pastry in molds. The middle class was actively expanding, it enabled women to do household chores, including inventing new recipes. Since the fifteenth century of our era, mankind has actively traveled. This allowed the liver to occupy an important niche - to become a valuable food stock. After all, this flour product is stored for a long time without spoiling or undergoing any significant changes. Sailors and land travelers took him with them in case they would not have to see the fertile land for a long time.

A formula that does not lose its relevance

The recipe for cookies in molds came to us from the depths of the centuries, without changing essentially the list of the main ingredients: flour (preferably higher grade), sugar or honey, vegetable or animal fat. Sometimes added eggs or spices. At the beginning of the seventeenth century, an Old English cookbook specified the recipe for making cookies, which is quite reproducible in our current realities. It sounds like this: mix the whipped egg whites of three eggs with a pound (about 400 grams) of sifted flour, add sugar to taste, milk and several anise seeds. Mix everything, form the figures and send them to the oven. For a more refined taste, the recipe for biscuits in molds was suggested to be improved by adding grated almonds and sugar rubbed into powdered sugar. This is quite true now. Many confectioners agree that sugar powder makes cookies more tender, brittle and friable, and they suggest everywhere to replace sugar with an appropriate amount of powder.

Delicious memories

In the twentieth century, along with the ability to cool and longer store perishable products, the manufacture of sweet pastry products has reached a new level. Some types of cookies have become legendary, thanks to literary works or loud advertising campaigns. And not even the composition of products, and their form began to play a decisive role in the popularity of products. One recipe for biscuits in molds has become incredibly popular thanks to the writer Marcel Proust. His hero, a man of subtle spiritual organization, often gave himself up to memories. One of his childhood fantasies featured a cookie called "Madeleine," which he liked to soak in a cup of tea. Now there are many options for this delicacy. The recipe for cookies in molds called "Madeleine" is in every region of France. Depending on the place of production, confectioners give it characteristic features.