If you already know how to knead manually, that would be better.
Who is this Class For?
– Everyone interested in Cookie baking & Pastry Desserts!
What we will Learn?
– How to Bake Three of International Cookies that are Chocolate chip cookies, Coconut Cookies, and Sablé with our Pastry Fondant Secret Recipe!
– How to Bake Moroccan Cookies that are Ghriyba cookies, Bleegha Cookies, and Segar Cookies!
– Final thoughts: Explaining some things you need to focus on to succeed Baking Our Cookies Suggestions.
Let’s learn Cookie baking together and make lovely Cookies and Pastry Desserts! Enroll now!
Here are extra history Infos for Cookie baking, Cookies, and Pastry Desserts in this course if you’re interested in it!
A cookie is a baked or cooked food that is typically small, flat, and sweet. Cookie baking usually contains flour, sugar, and some type of oil or fat. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.
In most English-speaking countries except for the United States and Canada, crisp cookies are called biscuits. Chewier biscuits are sometimes called cookies even in the United Kingdom. Some cookies may also be named by their shapes, such as date squares or bars.
Biscuit or cookie variants include sandwich biscuits, such as custard creams, Jammie Dodgers, Bourbons, and Oreos, with marshmallows or jam filling and sometimes dipped in chocolate or another sweet coating. Cookies are often served with beverages such as milk, coffee or tea and sometimes “dunked”, an approach which releases more flavor from confections by dissolving the sugars, while also softening their texture. Factory-made cookies are sold in grocery stores, convenience stores, and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses, with the latter ranging from small business-sized establishments to multinational corporations such as Starbucks.
Cookie-like hard wafers have existed for as long as baking is documented, in part because they deal with travel very well, but they were usually not sweet enough to be considered cookies by modern standards.
Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors.
With global travel becoming widespread at that time, cookies made a natural travel companion, a modernized equivalent of the travel cakes used throughout history. One of the most popular early cookies, which traveled especially well and became known on every continent by similar names, was the jumble, a relatively hard cookie made largely from nuts, sweetener, and water.
Cookies came to America through the Dutch in New Amsterdam in the late 1620s. The Dutch word “koekje” was Anglicized to “cookie” or cooky. The earliest reference to cookies in America is in 1703, when “The Dutch in New York provided…’in 1703…at a funeral 800 cookies…’”
The most common modern cookie, given its style by the creaming of butter and sugar, was not common until the 18th century.
A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips or chocolate morsels as its distinguishing ingredient. Circa 1938, Ruth Graves Wakefield added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie.
The traditional recipe starts with a dough composed of butter and both brown and white sugar, semi-sweet chocolate chips, and vanilla. Variations on the recipe may add other types of chocolate, as well as additional ingredients such as nuts or oatmeal. There are also vegan versions with the necessary ingredient substitutions, such as vegan chocolate chips, vegan margarine, egg substitute, and so forth. A chocolate chip cookie uses a dough flavored with chocolate or cocoa powder before chocolate chips are mixed in. These variations of the recipe are often referred to as ‘double’ or ‘triple’ chocolate chip cookies, depending on the combination of dough and chocolate types.
Sablé is a French round shortbread cookie that originates in Sablé-sur-Sarthe, in Sarthe.
According to the letters of the Marquise de Sévigné, the cookie was created for the first time in Sablé-sur-Sarthe in 1670.
The French word sablé means “sandy”, which is the French term that takes the place of the English “breadcrumbs”. Generally, the baker begins the process by rubbing cold butter into flour and sugar to form particles of dough until the texture resembles that of breadcrumbs or sand.
A ghoriba (Arabic: غريبة, also spelled ghribia, ghraïba, or ghriyyaba) is a type of cookie prepared in the Maghreb and other parts of the Arab world. It is a rounded, shortbread cookie made with flour, sugar, butter, and usually almonds. It is often served with Arabic coffee or Maghrebi mint tea. Ghoriba sometimes pronounces as Ghurayba, has been around in the Greater Syria area, Iraq, and other Arab countries since ancient times. They are similar to polvorones from Andalusia and qurabiya from Iran.
Who this course is for:
Everyone interested in Cookie baking & Pastry Desserts!