Cookies today are no longer perceived by many as some kind of confectionery product or in general something cooked. It has already become a real tradition, a custom of feasts and tea drinking, having overtaken in popularity the long-time popular “seasoning” for tea – jam.

And the history of this delicacy is very old. Started with regular crackers.

Cookies in history
It is believed that cookies appeared around the same time as bread. At the same time, one should not think that they received cookies if they accidentally forgot to pull the bun out of the oven. By no means!

Biscuits began to be prepared to increase the safety of the final product. After all, the less water and the more stale the product is, the longer it will be stored without spoilage. The first data on the baking of hard flour products are over 10 thousand years old. Even then, oatmeal, rye or wheat flour was used to prepare such special crackers. Of course, without sugar, which was not yet known at that time.

With the advent of sugar and sugar dough, cookies began to gain their place on the table. Especially quickly the technology of its manufacture began to develop in the Renaissance, when it became an indispensable attribute of the table of nobles and even kings. The world-famous seducer Casanova noted in his memoirs that for breakfast he most often ate a cup of coffee and a few sweets called cookies.

The main advantage of this sweet delicacy – its ability to be stored for a very long time – was appreciated by travelers of all stripes. In the hold of any ship, along with a fair supply of corned beef and alcohol, biscuits were stored. Merchants making long journeys used it as an important part of their diet. Yes, and modern tourists are more willing to put different types of cookies in their backpacks than crackers.

And what does cookies give to our body?

Composition of biscuits
In essence, cookies – simple and without additional additives – are not much different from bread. Dough, a small amount of eggs and butter – for certain varieties, sugar – that’s the whole simple composition of a simple dessert. Flour, which is the basis of cookies, contains a large amount of carbohydrates and vegetable proteins. Composition of biscuits содержит совсем немного жиров и клетчатки. There are almost no vitamins left in the dough after baking cookies. But it is not because of vitamins that cookies are loved.

Cookies first turn is a wonderful confectionery product. Not only is it not as concentrated sweetness as candies or creams. It is also great as the basis of a “sweet” table.

And some types of cookies can be considered truly healthy.

Types of cookies
Today, cookies are made from a variety of flours. Moreover, flour can differ both in its consistency and origin. For example, everyone knows about oatmeal and rye cookies. Both that, and another is more preferable for an organism, rather than usual, from wheat flour. Often this flour product is made from wholemeal flour. This is also a very useful option. Such a delicacy tastes good and provides the body with the necessary amount of fiber.

Confectioners, on the other hand, most often divide cookies into types according to the amount of sugar and water. So, the following types of cookies are distinguished:

sugary, hard, brittle and very sweet;
lingering, softer and less sweet. The same type includes “unleavened” cookies, in which almost no sugar is added, and which can be considered the most useful of all;
sweet – the most heterogeneous type. Oil (sometimes palm oil), eggs, flavors and various concentrates are added to it during kneading;
crackers – cookies made with yeast, often with salt and spices.
And, like any other confectionery, cookies can be natural, containing only natural ingredients, and non-natural, with the addition of all kinds of concentrates. And it is among natural cookies that you should look for the one that is most suitable for each individual consumer in terms of its gastronomic and nutritional properties.