Often eaten as a dessert, with sugar, butter, or honey. Made by deep-frying small pieces of a flattened dough. Iced on one half with vanilla and on the other with chocolate as to resemble a half moon. United States ( New York City Utica, New York) It is usually eaten with morning coffee or milk. It is served during special celebrations, such as wedding receptions, baptisms, and religious holidays. The traditional Chinese characters ( 蛋卷) are same for " egg roll".Ĭrispy butter cookie flavored with anise and cinnamon. Made of wheat flour, butter, egg, sugar and vanilla flavor. It is crunchy and can be easily broken into pieces. ( cookie)Įgg roll (鸡蛋卷), love letters, kueh belandah, crispy biscuit roll, crisp biscuit roll or cookie rollĭerivative of barquillos. In the British Commonwealth: a small and hard, often sweet, baked product with different types of decorations, flavors and toppings. In the US: small soft leavened bread ( scone) In North America, the term refers to a specific type of biscuits, derived from Tuscan cantucci, a type of hard almond-flavored biscuits traditionally served with vin santo.
Twice-baked bread from the Philippines with numerous variations. It is distinguished from Berner Haselnusslebkuchen as it often has more elaborate sugar decorations. Traditional Christmas cookies made with honey. It is sometimes confused with another Bernese speciality, Berner Honiglebkuchen, due to its similar appearance. Traditional Christmas cake from Berne in Switzerland, made from ground hazelnuts. The recipe was first brought to the US from Germany by George and Henry Berger in 1835. The recipe is derived from Germany and are an iconic cultural icon of Baltimore. It was invented by Dr William Oliver of Bath, around the year of 1750.īuttery vanilla wafer topped with thick creamy fudge. Hard dry biscuit made from flour, butter, yeast and milk and often eaten with cheese. The dough is cut into rectangles while it is still hot and a sugar glaze is then added on top. Swiss traditional hard spice biscuit made of honey, almonds, candied peel, and Kirsch. Variant of barquillos filled with polvoron from the Philippines. It was spread to Spanish colonies in the Americas and the Philippines, from there entering the cuisines of neighboring Asian countries as " biscuit rolls", "egg rolls", or "love letters". This dessert is eaten on Spring Day (14 March).Ī crispy rolled or folded wafer pastry originating from Spain. Traditional Albanian dessert made of cornflour, butter and vanilla. They are a popular part of Filipino cuisine.Ī cookie that is prepared and flavored with apple cider. Named after the Australian and New Zealand Army Corps ( ANZAC)įilipino wafers drizzled with caramelized sugar and optionally, sesame seeds.Īpas are oblong-shaped biscuits that are topped with sugar.
#ENGLISH COOKIE CALLED BACKAROO CRACKER#
Small cracker or cookie baked in a shape of an animal, especially a lion, tiger, bear, or elephant.ĪNZAC Biscuits are a sweet biscuit made using rolled oats, flour, coconut, sugar, butter, golden syrup, bicarbonate of soda and boiling water. Italian biscuit similar to macaroons with a bitter ("amaro") aftertaste When they are sold in different countries, they are usually imported from Macau, where it is one of the most popular specialty products. Small biscuits with no filling by default, with a crunchy texture, but sometimes crumbling on first bite. In most alfajores there are two layers of cake, and a filling in between. The recipe has appeared in many editions of cookbooks sold in New Zealand.īasic form consists of two round sweet biscuits joined with dulce de leche or jam and covered with powdered sugar.
The origin of the recipe seems to be New Zealand but the name while unknown, is likely derived from a 1920s colour description 'Afghan/Afghanistan Brown. It is then topped with chocolate icing and half a walnut. Traditional New Zealand biscuit and is made from cocoa powder, butter, flour and cornflakes. Traditional Turkish biscuit (" kurabiye") made of almonds, sugar and egg whites. An adaptation of the plain captain's biscuit or hardtack, with the added ingredients of sugar (for energy), and caraway seeds. Invented by Scottish doctor John Abernethy in the 18th century as a digestive. Printen are made from a variety of ingredients including cinnamon, aniseed, clove, cardamom, coriander, allspice and also ginger. The term is a protected designation of origin and so all manufacturers can be found in or near Aachen. Aachener Printen are a type of Lebkuchen.
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