A cookie, or biscuit, is a baked snack or dessert that is typically small, flat, and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, or nuts.
Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
A muffin is an individually portioned baked product; however, the term can refer to one of two distinct items: a part-raised flatbread that is baked and then cooked on a griddle, or a quickbread that is chemically leavened and then baked in a mold. While quickbread "American" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. The flatbread "English" variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today.
A digestive biscuit, sometimes described as a sweet-meal biscuit, is a semi-sweet biscuit that originated in Scotland. The digestive was first developed in 1839 by two Scottish doctors to aid digestion. The term digestive is derived from the belief that they had antacid properties around the time the biscuit was first introduced due to the use of sodium bicarbonate as an ingredient. Historically, some producers used diastatic malt extract to "digest" some of the starch that existed in flour prior to baking.
Marzipan is a confection consisting primarily of sugar, honey, and almond meal, sometimes augmented with almond oil or extract.
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg and kogt torsk with mustard sauce and trimmings. Ground meats became widespread during the industrial revolution and traditional dishes that are still popular include frikadeller, karbonader and medisterpølse. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.
Fruitcake or fruit cake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.
Jaffa Cakes are a cake introduced by McVitie and Price in the UK in 1927 and named after Jaffa oranges. The most common form of Jaffa cakes are circular, 2+1⁄8 inches (54 mm) in diameter and have three layers: a Genoise sponge base, a layer of orange flavoured jam and a coating of chocolate. Each cake is 46 calories. Jaffa Cakes are also available as bars or in small packs, and in larger and smaller sizes. The original Jaffa Cakes now come in packs of 10, 20, 30, or 40, having been downsized in 2017 from 12 or 24 per pack.
German chocolate cake, originally German's chocolate cake, is a layered chocolate cake filled and topped with a coconut-pecan frosting. Originating in the United States, it was named after English-American chocolate maker Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe. Sweet baking chocolate is traditionally used for the cake's flavor, but few recipes call for it today. The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred in. Occasionally, a chocolate frosting is spread on the sides of the cake and piped around the circumference of the layers to hold in the filling. Maraschino cherries are occasionally added as a garnish.
McVitie's is a British snack food brand owned by United Biscuits. The name derives from the original Scottish biscuit maker, McVitie & Price, Ltd., established in 1830 on Rose Street in Edinburgh, Scotland. The company moved to various sites in the city before completing the St. Andrews Biscuit Works factory on Robertson Avenue in the Gorgie district in 1888. The company also established one in Glasgow and two large manufacturing plants south of the border, in Heaton Chapel, Stockport, and Park Royal, London. There are seven McVitie's factories in the UK, with each producing a different types of biscuit; the Harlesden site in north-west London manufactures the chocolate digestives.
Simnel cake is a fruitcake widely eaten in the United Kingdom, Ireland and other countries with patterns of migration from them, associated with Lent and Easter. It is distinguished by layers of almond paste or marzipan, typically one in the middle and one on top, and a set of eleven balls made of the same paste. It was originally made for the fourth Sunday in Lent, also known as Laetare Sunday, the Refreshment Sunday of Lent, Mothering Sunday, the Sunday of the Five Loaves, or Simnel Sunday; named after the cake. In the United Kingdom it is now commonly associated with Easter Sunday.
A Swiss roll, jelly roll, roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria or Slovenia. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge. In the U.S., commercial snack-sized versions of the cake are sold with the brand names Ho Hos, Yodels, Swiss Cake Rolls, and others. A type of roll cake called Yule log is traditionally served at Christmas.
Carrot cake is cake that contains carrots mixed into the batter.
Christmas cake is a type of cake, often fruitcake, served at Christmas time in many countries.
Flourless chocolate cake is a dense cake made from an aerated chocolate custard. The first documented form of the cake was seen in Ferrara, Italy, though some forms of the cake have myths surrounding their origins. The dessert contains no gluten which makes it acceptable for those with celiac disease, gluten-free diets, and during religious holidays in which gluten and grains are not permitted.
Mazurek is a variety of cake baked in Poland for Easter. It has a flat shape and is very sweet.
The sixth series of The Great British Bake Off first aired on 5 August 2015, with twelve contestants competing to be the series 6 winner. Mel Giedroyc and Sue Perkins presented the show, and Mary Berry and Paul Hollywood returned as judges. The competition was held in the ground of Welford Park, Berkshire for a second year. The series was won by Nadiya Hussain, with Tamal Ray and Ian Cumming finishing as runners-up.
Avocado cake is a cake prepared using avocado as a primary ingredient, together with other typical cake ingredients. The avocados may be used as an ingredient in batter or as a topping.
