According to Rhonda Massingham Hart’s Making Houses, the first known recipe for this treat came from Greece in 2400 BC. Chinese recipes were developed during the 10th century and by the late Middle Ages, Europeans had their own version we know today.
Combine egg, sugar, molasses, butter and water mix well.
In a large bowl stir together flour, baking soda, ginger, and salt; add molasses mixture and beat until mixed well.
Pour into a greased 8-inch square baking pan. Bake at 350 degrees for 20 to 25 minutes or until cake tests done. (insert toothpick near the center should come out clean)
The first biscotti, often referred to as Biscotti di Prato, were created in 14th-century Tuscany in the city of Prato and were made from almonds, which were abundant in the region. Because the second baking drew moisture out of the biscuit, it rendered the biscotti hard, sturdy and, importantly, resistant to mold. Consequently, this turned out to be the ideal food to store. They soon became a favored provision of sailors, including Christopher Columbus, who traveled at sea for months at a time with the crunchy cargo.
It didn’t take long for other nationalities to discover the utility of these twice-baked biscuits. British hardtack — a twice-baked, dry, hard biscuit made from flour, water and salt — and German zwieback — a twice-baked, crisp, sweetened bread — are both spinoffs of the Italian original.
4ozwhite baking bar or white chocolate baking squares, coarsely chopped
3ozsemisweet chocolate, chopped
Instructions
Lightly grease cookie sheet and set aside
Beat butter with electric mixer on medium speed for 30 seconds
Add sugar, cocoa powder, and baking powder; beat until combined
Beat in eggs
Beat in as much flour as your can using electric mixer. Then beat in the remaining flour with a wooden spoon. Stir in chopped chopped white baking bar and semisweet chocolate.
Shape dough into two 9 inch long rolls and place on prepared cookie sheet.
Flatten each roll slightly
Bake in 375 degree oven for 20 to 25 minutes until toothpick poked into center comes out clean.
Remove from oven and let cool 1 hour
Cut each roll diagonally into 1/2 inch thick slices. Place slices, cut side down on an ungreased cookie sheet. Bake in a 325 degree oven for 8 minutes, the turn them over an bake for 7 to 9 minutes till cookie are dry and crisp (do not overbake)
This was invented by London-based confectioner and baker Tom Smith (1823 – 1869) who set up shop in Goswell Road, Clerkenwell in the 1840s. Smith initially produced wedding cakes and sweets. On a trip to Paris he discovered the French ‘bon bon’, a sugared almond wrapped in a twist of tissue paper.
Line cookie sheet with nonstick aluminum foil (or use regular foil and spray generously with nonstick cooking spray.)
Cover cookie sheet with one layer of saltine crackers.
In a medium saucepan over medium high heat, bring butter and brown sugar to a boil, stirring continuously for about two minutes (it should be bubbly.)
Remove from heat, stir in one teaspoon pure vanilla extract.
Pour toffee mixture over crackers, then bake for 6 minutes.
Remove from oven, sprinkle top of warm crackers with milk chocolate chips.
Allow chocolate to soften for a minute or two, then spread chocolate evenly on top of crackers. Now is the time to add sprinkles or chopped nuts to the top.
Allow to cool, then break up into bite size pieces.
Notes
You can speed the cooling process by placing the tray into the freezer.
The origin of this pecan cookie is thought to be the sweet treats found in medieval Arab cuisine… The name ‘sandies’ is thought to come from the sand-like color of the finished product.”
Keebler first purveyed these cookies in 1955 and added a toffee variety in 1993.
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.
Legend traces gingerbread men back to Queen Elizabeth I, who supposedly had her cooks mold the pastry into the shapes of her favorite courtiers and liked to give VIP guests ginger “biscuits” that were edible caricatures.
