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A biscuit ( pron. : /?b?sk?t/ ) is a adust. normally flour-based nutrient merchandise. The term is applied to two clearly different merchandises in North America and the Commonwealth Nations and Europe. * In the United States and Canada. it is a little. soft. leavened staff of life. slightly similar to a scone. though by and large softer and fluffier. Although barm may be used as a leavening agent. it is frequently replaced or supplemented with baking pulverization or baking sodium carbonate. A Southern regional fluctuation on the term. â€Å"beaten biscuit† . is closer to the British assortment. * In Commonwealth English. it is a little and by and large sweet adust merchandise that would be called either a â€Å"cookie† or a â€Å"cracker† in the United States and a â€Å"cookie† in English-speaking Canada. [ 1 ] Biscuits in the United Kingdom and Ireland may be savory ( savory biscuits are frequently referred to as â€Å"crackers† ) or sweet. such as cocoa biscuits. ginger nuts. custard pick. or the Nice biscuit. Although in Commonwealth Nations. the term â€Å"cookie† may be synonymous with â€Å"biscuit† . a cooky is by and large a softer adust merchandise. Biscuit| American biscuit ( left ) and one assortment of British biscuits ( right ) – the American biscuit is soft and flakey ; these peculiar British biscuits ( Bourbon ) have a bed of cocoa make fulling between two difficult biscuit layers| EtymologyThe contemporary confusion in the English linguistic communication around the word â€Å"biscuit† is created by its etymology. The Middle French word bescuit is derived from the Latin words Bi ( twice ) and coquere. coctus ( to cook. cooked ) . and. hence. means â€Å"twice-cooked† . [ 2 ] This is because biscuits were originally cooked in a double procedure: foremost baked. and so dried out in a slow oven. [ 3 ] This term was so adapted into English in the fourteenth century during the Middle Ages. in the Middle English word bisquite. to stand for a difficult. twice-baked merchandise History Biscuits for travel Ship’s biscuit show in Kronborg. DenmarkThe demand for alimentary. easy-to-store. easy-to-carry. and durable nutrients on long journeys. in peculiar at sea. was ab initio solved by taking unrecorded nutrient along with a butcher/cook. However. this took up extra infinite on what were either horse-powered treks or little ships. cut downing the clip of travel before extra nutrient was required. This resulted in early armies’ following the manner of hunter-foraging. The debut of the baking of processed cereals including the creative activity of flour provided a more dependable beginning of nutrient. Egyptian crewmans carried a level. brickle loaf of millet staff of life called dhourra bar. while the Romans had a biscuit called buccellum. [ 6 ] Roman cookery book Apicius describes: â€Å"a thick paste of all right wheat flour was boiled and spread out on a home base. When it had dried and hardened. it was cut up and so fried until chip. so served with honey and Piper nigru m. † Many early doctors believed that most medicative jobs were associated with digestion. Hence. for both nutriment and turning away of unwellness. a day-to-day ingestion of a biscuit was considered good for wellness. Confectionery biscuits Traditional Polish torun gingerbreadEarly biscuits were difficult. dry. and unsweetened. They were most frequently cooked after staff of life. in a chilling bakers’ oven ; they were a inexpensive signifier of nutriment for the hapless. By the 7th century AD. cooks of the Persian imperium had learnt from their forbears the secrets of lightening and enriching bread-based mixtures with eggs. butter. and pick. and dulcifying them with fruit and honey. One of the earliest spiced biscuits was gingerbread. in Gallic hurting d’epices. intending â€Å"spice bread† . brought to Europe in 992 by the Armenian monastic Gregoire de Nicopolis. He left Nicopolis Pompeii. of Lesser Armenia to populate in Bondaroy. France. near the town of Pithiviers. He stayed there for seven old ages. and taught Gallic priests and Christians how to cook gingerbread. This was originally a dense. treaclely ( molasses-based ) spice bar or staff of life. As it was so expensive to do. early ginger bi scuits were a inexpensive signifier of utilizing up the remnant bread mix. Biscuits today can be savoury or sweet. but most are little at around 2 in ( 5. 1 centimeter ) in diameter. and level. The term biscuit besides applies to sandwich-type biscuits. wherein a bed of â€Å"creme† or frost is sandwiched between two biscuits. such as the custard pick. or a bed of jam ( as in biscuits which. in the United Kingdom. are known as â€Å"Jammy Dodgers† ) Dunking a biscuitSweet biscuits are normally eaten as a bite nutrient. and are. in general. made with wheat flour or oats. and sweetened with sugar or honey. Assortments may incorporate cocoa. fruit. jam. nuts. or even be used to sandwich other fillings. Normally. a dedicated subdivision for sweet biscuits is found in most European supermarkets. In Britain. the digestive biscuit and rich tea have a strong cultural individuality as the traditional concomitant to a cup of tea. and are on a regular basis eaten as such. Many tea drinkers â€Å"dunk† their biscuits in tea. leting them to absorb liquid and soften somewhat before ingestion. A dark cocoa Tim TamSavoury biscuits or crackers ( such as pick crackers. H2O biscuits. oatcakes. or sharp staff of lifes ) are normally apparent and normally eaten with cheese following a repast. Other savory biscuits include the Judaic biscuits known as matzah. Many savory biscuits besides contain extra ingredients for spirit or texture. such as poppy seeds. onion or onion seeds. cheese ( such as cheese thaws ) . and olives. Savoury biscuits besides normally have a dedicated subdivision in most European supermarkets. frequently in the same aisle as sweet biscuits. The exclusion to savoury biscuits is the sweetmeal digestive known as the â€Å"Hovis biscuit† . which. although somewhat sweet. is still classified as a cheese biscuit. Savoury biscuits sold in supermarkets are sometimes associated with a certain geographical country. such as Scots oatcakes or Cornish wafer biscuits. Dog biscuit A Canis familiaris biscuit ( Costco Kirkland trade name )A Canis familiaris biscuit is a difficult biscuit-based dietetic addendum for Canis familiariss or other eyetooth. similar to human bite nutrient. Dog biscuits be given to be difficult and dry. Dog biscuits may be sold in a level bone-shape. Some makers claim the prohibitionist and difficult biscuit texture helps clean the dog’s dentition. advancing unwritten wellness. History â€Å"Dog’s bread† . made from bran. has been mentioned since at least Roman times. [ 1 ] It was already criticized ( as in ulterior centuries ) as peculiarly bad staff of life ; Juvenal refers to dog’s staff of life as â€Å"filth† – â€Å"And spot into the crud of a dog’s bread† Et farris sordes mordere Canini. [ 2 ] In Spain. â€Å"pan de perro† is mentioned every bit early as 1623 in a drama by Lope de Vega. [ 3 ] It is used here in the sense of giving person blows ; to â€Å"give dog’s bread† to person could intend anything from maltreating them to killing them. [ 4 ] The latter significance refers to a particular staff of life ( besides called zarazas ) made with land glass. toxicant and acerate leafs and intended to kill Canis familiariss. [ 5 ] DIGESTIVE BISCUIT A digestive biscuit ( originally known as a Wheaten ) . sometimes referred to as a sweet-meal biscuit. is a semi-sweet biscuit originated in the United Kingdom and popular worldwide. The term ‘digestive’ is derived from the belief that they had alkalizer belongingss due to the usage of Na hydrogen carbonate when they were foremost developed. [ 1 ] Historically. some manufacturers used diastatic malt infusion to ‘digest’ some of the amylum that existed in flour prior to baking. History McVitie A ; Price’s Digestive Sn boxDigestives are known at least as far back as advertizements for Huntley A ; Arnold palmers in 1876. with a formula being given in Cassell’s ‘New Universal Cookery Book’ of 1894. [ 4 ] [ elucidation needed ] Even further back. one 1851 issue of The Lancet London advertised at least two beginnings of digestive biscuits. one such baker. William Hill. offered â€Å"brown repast digestive biscuits† . [ 5 ] At the clip. it was asserted grain Millers knew merely of bran and endosperm. [ 6 ] After 10 % of the whole grain’s coarser outer-bran coat was removed. and because the inmost 70 % of pure endosperm was reserved for other utilizations. brown repast. stand foring merely 20 % of the whole grain. remained. and was itself composed of approximately 15 % all right bran and 85 % white flour. [ 7 ] By 1912 it was more widely known that brown repast included the source. which lent a characteristic sugariness IngredientsThe typical digestive biscuit contains harsh brown wheat flour ( which gives it its typical texture and spirit ) . sugar. malt infusion. vegetable oil. wholemeal. raising agents ( normally sodium hydrogen carbonate. tartaric acid and malic acid ) and salt. [ 14 ] Dried whey. burgoo. cultured skimmed milk and/or emulsifiers such as DATEM may besides be added in some assortments. Digestive biscuits outside the United States. like many nutrients. are non reliant on the add-on of high-fructose maize sirup ( sometimes referred to as â€Å"glucose-fructose syrup† ) . and hence may add more natural sugar alternatively. such as in New Zealand [ 15 ] or in the United Kingdom. [ 16 ] A digestive biscuit norms around 70 Calories. although this sometimes varies harmonizing to the factors involved in its production. ConsumptionDigestive biscuits are often eaten with tea or java. Sometimes. the biscuit is dunked into the tea and eaten rapidly due to the biscuit’s inclination to disintegrate when moisture. The digestive biscuit is besides used as a cracker with cheeses. and is frequently included in ‘cracker selection’ packages. In the UK entirely. the one-year gross revenues of cocoa digestives total about ?35 million. This means that each twelvemonth. 71 million packages of these are sold – and each 2nd 52 biscuits are consumed. [ 1 ] Digestives are besides popular in nutrient readying for doing into bases for cheesecakes and similar sweets. [ 17 ] Chocolate digestives The coated side of a milk cocoa digestive biscuit. Chocolate digestive biscuits besides are available. coated on one side with milk. dark or white cocoa. Originally produced by McVitie’s in 1925 as the Chocolate Homewheat Digestive. other recent assortments include the basic biscuit with cocoa shaves throughout ( cocoa ‘chips’ within the biscuit mix ) . or a bed of caramel. batch cocoa. orange-flavoured cocoa. [ 18 ] or field cocoa. American travel author Bill Bryson described the cocoa digestive as â€Å"a British masterpiece† . CookieIn the United States. Canada and Australia a cooky is a little. level. adust dainty. normally incorporating fat. flour. eggs and sugar. In most English-speaking states outside North America. the most common word for this is biscuit ; in many parts both footings are used. while in others the two words have different significances. A cooky is a field roll in Scotland. [ 2 ] while in the United States a biscuit is a sort of speedy staff of life similar to a scone. In the United Kingdom. a cooky is referred to as a biscuit. although some types of cookies maintain this name. such as the American-inspired Maryland Cookies. Description A dish full of cookiesCookies are most normally baked until chip or merely long plenty that they remain soft. but some sorts of cookies are non baked at all. Cookies are made in a broad assortment of manners. utilizing an array of ingredients including sugars. spices. cocoa. butter. peanut butter. nuts or dried fruits. The softness of the cooky may depend on how long it is baked. History Cookies packed in a Sn for cargoCookie-like difficult wafers have existed for every bit long as baking is documented. in portion because they deal with travel really good. but they were normally non sweet plenty to be considered cookies by modern criterions. [ 4 ] Cookies appear to hold their beginnings in seventh century Persia. shortly after the usage of sugar became comparatively common in the part. [ 1 ] They spread to Europe through the Muslim conquering of Spain. By the fourteenth century. they were common in all degrees of society. throughout Europe. from royal culinary art to street sellers.