Cookies originated in ancient Egypt where they were actually loaves, round, flat, and unleavened, baked on a hot stone. Their evolution to what cookies are today was possible over the centuries, thanks to the development of technology and the diversification of ingredients. The Egyptian discovery and the use of natural yeast helped to overcome the loaf cake. When butter and eggs took their place in the dough, its consistency was very much close to what we have today. Honey and nectar were used as a sweetener until the sixteenth century, when sugar becomes essential in preparing cookies. They have continued to improve by the penetration of Oriental influence in people’s food habits, mainly due new ingredients such as vanilla and chocolate. By the 18th century, most cookies were not made with yeast. New cookies became fluffier with beaten egg. But since the dough had to be beaten for several hours, eggs were needed in large numbers (sometimes even 30 eggs). Technology has not stopped there, but brought the emergence of soda (1840) and shortly after, baking powder (1960). Quality cookies continued to improve over time as the quality of ingredients were refined and improved.

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