The way the cookie crumbles

How is Alexander the Great related to chocolate chip cookies asks ANDRY VOSKARIDOU

In the unlikely case you don’t know what cookies are, they are a magical tiny indulgence with a huge following and surprisingly an even longer history!

As with many other culinary delights there are many definitions of the word “cookie” out there, but it has been simplified and narrowed down to this: “a flour-based cake that can easily fit in your palm”.

More specifically, the word “cookie” comes from the Dutch word “koekje” meaning “little cake”. In the UK, they are called “biscuits” from the Latin phrase ‘bis coctum’, which means, “twice baked”.

I was surprised to discover that initially people did not create cookies for eating them, but, as a matter of fact, cookies started as a sample of prepared cake batter, thrown into ovens in order to test if their temperature was right for baking! Their story officially begun in 7th century Iran. The elite of the Persian Empire were the first to include small luxury desserts and pastries to their banquets. It is not a coincidence, that they were also the first to cultivate sugar cane in crops. And as you may already know, sugar is one of the main ingredients in cookies!

Fascinatingly, it is believed that Alexander the Great was responsible for the wide spread of the sugar cane plant across Asia and the Mediterranean during his late campaigns. Continuing on the subject of military marches, the crusaders were crazy for cookies – it was a staple food for their armies. According to various food historians, by the end of the 14th century, cookie recipes were a common find in European Renaissance cooking books as staples in many cultures with alternative ‘aliases’ such as biscotti, hard tack, bisetellos, rusks, morsels, shortbread, wafers, jumbles and biscuits. By any name, they were extremely popular on exploration mission ships as they were easily found, low cost and could be kept in storage for long periods of time under the right circumstances.

During the English Elizabethan era, one of the most popular recipes, was a square-shaped cookie made from egg yolks and a variety of newly discovered and traded spices from the New World.

A 1796 cookbook, named “American Cookery: or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-pastes, Pies, Tarts, Puddings, Custards and Preserves, and all kinds of Cakes, from the Imperial Plumb to plain Cake” by Amelia Simmons includes two simple yet delicious recipes for cookies.

It is noteworthy that historians believe that at the end of the Revolutionary War, Americans started using the term “cookie” instead of “biscuit” as to separate themselves from the British!

Later on, after the 1800s, when travelling and trading increased exponentially, cookie recipes were modified to match the new geographic exploration ingredients presented such as tropical fruits, exotic spices or even cornflakes, a novel product made by the Kellog’s brothers from the US.

After the industrial revolution, capabilities for the creation of cookies  for commercial production and mass consumption became a reality. Even though there are thousands of cookie recipes available and about 5 billion unconsumed cookies in production at any given time in the US, the basic ingredients in cookie recipes have remained unchanged from the very beginning: flour, sugar and fats.

Speaking of the US, one of the most famous and loved cookie recipes, the Chocolate Chip cookie, was invented by mistake by Ruth G Wakefield in 1937. She was making her well-known “Butter Drop Do” cookies for her clients at the Massachusetts restaurant she ran, and, in a serendipitous turn of facts, she run out of the chocolate she usually used for her usual recipe. As any great chef would have responded, she decided to improvise by using some semi-sweet chocolate cut in pieces (she expected them to melt) but the cookies came out the oven even yummier than expected, with little chunks of thick chocolate in them.

Independently of your kitchen skills or favourite recipe or whether you call them biscuits or cookies, one thing’s for sure: they are a sure way to make anyone happy and – at the same time- you get to have a kitchen/home full with the wonderful aroma of the freshly baked goodies! Cheeriness everywhere!

 

Fun fact: Did you know that ‘Ladyfingers’ cookies are traced back to 11th century France and they were a widespread treat among the royalty of Europe?

This is one of the easiest to put together and delicious recipes for cookies! For that reason, I usually give out batches of these cookies in decorated jars during the holiday times to family and friends as gifts. I seriously encourage you to try them!

Easy Hazelnut Spread Cookies

Ingredients (makes about 12 cookies)

¾ cup Nutella, or any other Hazelnut spread (can be substituted with ¾ cups of pure Hazelnut butter and 2 tsp Stevia or sugar alternative)

1 ¼ cups all purpose flour

1 egg (I use organic eggs)

Optional Frosting

Nutella

Instructions:

1. Preheat your oven at 180oC and line a sheet oven tray with non-stick paper
2. Beat the egg and add the Nutella (or nut butter/spread) using a stand mixer until combined
3. Attach the dough hook to your mixer and slowly add the flour until you have a thick dough.
4. Form your cookies using your hands and by rolling one heaped tablespoon of dough into a ball.
5. Place balls on non-stick paper and make a hole with your fingers on each cookie.
6. Baking time varies from 10-15 mins depending on your oven and cookie size.
7. Remove from oven as soon as they start cracking and are dry
8. As soon as they are cool, feel free to place a dash of Nutella in the hole in the center
9. Enjoy!