How are biscuits useful? Cookies "Maria" - recipe

Biscuits are a variety of unsweetened biscuits that have a light flaky texture. Cookies biscuits have the following composition: premium wheat flour combined with wholemeal flour, baker's yeast, water and salt. Some types of these cookies may contain different nutritional supplements... Improved versions contain up to eighteen percent fat. Energy value such cookies do not exceed 350 kcal.

Due to the innocuous composition of biscuits, many women who adhere to the basics proper nutrition, often eat them. There are even special dietary ones designed for overweight people. These foods contain bran flour, salt, water and yeast. Their caloric content is less than 300 kcal per hundred grams. They quickly make you feel full.

The benefits and harms of biscuits

As already mentioned, the recipe for these cookies is very simple. It does not provide for the presence of chemical additives, all kinds of aromatic and dyes. Due to this, biscuits do not cause allergic reactions and all kinds of rashes, even in young children. They can be safely eaten by women who are breastfeeding.

Biscuits are included in the menu of many popular diets. No wonder this product is low in calories and satisfying. They can be used by people suffering from liver failure, diseases of the gastrointestinal tract and kidneys.

But do not overuse biscuits. This is fraught with consequences: bloating, the appearance, and disruption of the gastrointestinal tract.

Also, keep in mind that not all of these types of cookies are created equal. Now, in order to save money, many manufacturers include fats and Palm oil... This product has a high calorie content. And it is not safe for health.

Therefore, before buying, you need to study the composition in order to buy really useful product... Or bake biscuits at home.

Light flaky texture made from wheat flour top grade in combination with some other types of flour, yeast, baking powder and sponge technology is used in production.

Biscuits are simple without sugar and fat (crackers), improved with the addition of fat (up to 18%) and dietary. Simple biscuit biscuits can retain their properties for two years, fatty ones - up to six months.

Such cookies break easily, quickly soak in water. It is often made in a rectangular shape. It is convenient to take it with you on the road, since it can be stored for a long time without changing its original properties.

The word "biscuits" comes from the French "gal" - pebble, naked. Most likely, this name of the cookie owes its smooth appearance and dryness (hardness).

In general, biscuits were originally called dry cakes, which replaced bread during wars or which could be taken on long expeditions. Then they began to call crackers, and then the modern biscuit biscuits appeared.

Its caloric content is on average 300-350 kcal. There are about 10 grams of proteins and fats per 100 grams, 65 grams of carbohydrates, the rest is water. The calorie content of dietetic biscuits may be lower. If you try to determine the calorie content of one cookie (which is very difficult to do, since they are all of different shapes and sizes), then 300 kcal can be divided by about 30. Based on such calculations, it is easy to conclude that this delicacy is not too harmful for a figure, but at the same time it perfectly satisfies hunger.

Cookies of this type are not only pleasant taste, but also one of the most useful of the existing ones. The main ingredients for its preparation are water and flour, so it is non-allergenic, dietary and low in calories.

Many of these cookies are known by the variety "Maria". There are quite a few fans of this cookie, despite the seeming simplicity of its taste.

If you prepare a biscuit dough, it is advisable to roll out the dough with a special machine before baking so that it turns out to be as thin as possible (about 0.2 mm). Then the layers are connected so that the biscuits become multilayer. You can cut the cookies into squares or circles. Be sure to pierce it to avoid swelling under the influence of temperature. They say that according to the technology, biscuits should have 16 holes.

The recipe requires you to grind the pack butter, pour a glass of cold milk into it, add a glass icing sugar(sugar is possible), two glasses of starch, three glasses of flour, a little vanilla. Knead everything into a rather tough elastic dough. Roll it into a thin layer, cut into equal parts with a knife or cut any other cookies with a mold. Spread the resulting blanks on a baking sheet and place in an oven preheated to 180 degrees. Bake for about 15-20 minutes.

You can cook biscuit liver according to another recipe. To do this, take one egg, one and a half tablespoons of sugar and a tablespoon of vegetable oil, add a tablespoon of milk, a glass of flour and half a spoonful of soda.

Combine soda with flour. Mix eggs with sugar, add milk and vegetable oil to the mixture, mix everything so that the mixture becomes homogeneous. Then add flour and baking soda. The dough should be steep so it doesn't stick to your hands. Roll out the dough into a layer 1 mm thick, cut out the cookies, pierce them with a fork. Bake at 220 degrees for about five minutes until golden brown. The finished products are light and crispy. If desired, you can add a little cinnamon or lemon (orange) juice to the dough.

In general, these cookies can only be made from flour and water (as in original recipe). This option is definitely the most dietary, harmless to the stomach, and the cookies will be stored for an incredibly long time.

Tea is more pleasant to drink with cookies, especially fresh and homemade ones. To delight yourself and your family, try making crispy biscuits.

What are biscuits, how did they appear?

Biscuits are dry crispy cookies, but in French cuisine such a concept is a collection of several dishes, which are certain varieties or substitutes for bread or pancakes. The name, by the way, is translated as "boulder" or "naked", which is due to some external similarities with smooth stones.

The history of the origin of biscuit biscuits is supposedly rooted in Brittany, but the exact time period in which such a dish appeared is, unfortunately, unknown. Initially, it was intended to replace bread on long campaigns, expeditions, as well as during the war. And such peculiar cakes really had all the qualities. bakery products, but at the same time they perfectly retained their properties for a long time and did not deteriorate.

It is known that Christopher Columbus took biscuits with him when he set out on long voyages. At that time, such cookies were the basis of the diet of soldiers and sailors, but then they "migrated" to the tables of ordinary Frenchmen, and later spread throughout Europe.

What are they made of?

The simplest traditional biscuits are made from flour and water, sometimes salt or sugar is added. Flour can be either wheat flour familiar to many, or buckwheat, oatmeal, corn and any other. Also, the composition may include fat, that is, oil. Eggs are also added to modern cookies, as well as various flavors and fillers, for example, vanillin, poppy seeds, cinnamon, zest, and so on.

Depending on the composition, dry or plain biscuits (that is, crackers, low-fat cookies) are distinguished, as well as fatty ones with the addition of margarine or butter (the proportion of fat can reach 15-20%). All of them have such qualities as light porous structure, lack of moisture, as well as fast water absorption. But if fatty biscuits are stored for a maximum of six months, then the shelf life of simple dry biscuits can reach two years.

Are biscuits useful?

The use of biscuit biscuits lies in their nutritional value because flour is a source of carbohydrates that are used for energy production. It also contains B vitamins, which take part in many processes in the body and are responsible for the smooth functioning of the nervous system.

The composition includes potassium, useful for the heart, phosphorus necessary for the brain, iron that improves blood composition, is responsible for the water-salt balance of sodium, eliminates increased muscle and vascular tone, magnesium and other substances. By the way, biscuit cookies are fine.

Either way, biscuits should be consumed in moderation, and if overused, they can be harmful.

• First, it can disrupt digestion and cause constipation.
• Secondly, it is worth remembering that biscuits belong to flour dishes, so they can lead to weight gain if they are eaten often and in large quantities (especially fatty ones with a high oil content).
• In addition, sweet biscuits increase blood glucose levels, while salty biscuits can cause fluid retention in the body and, as a result, edema.

The calorie content of dry biscuit biscuits is about 280-290 calories, while the fatty one is more high-calorie (up to 400 kcal).

How to cook?

How to make biscuit biscuits? There is a mass different recipes, and a few will be discussed below.

Simple option

This recipe is extremely simple and involves the use of the following ingredients:

• four glasses of flour;
• a tablespoon of salt;
• 1.5 cups of water;
• you can add a little soda, quenched with lemon vinegar (it will make the texture lighter and more porous).

Preparation:

1. Pour flour on a table or a wide board (immediately add salt to it), form a slide and make a depression in its center. Start gradually pouring slightly warmed water into the hole. Knead the dough.
2. Continue kneading the dough, gradually adding water. As a result, it should be quite dense and not stick to your hands.
3. Roll out the dough into a thin layer (optimal thickness is five millimeters). Next, cut it into circles or any other shapes.
4. Place the pieces on a baking sheet lined with baking paper.
5. Bake biscuits in an oven preheated to 170-180 degrees for about half an hour.

Savory with basil

Try homemade savory biscuits with basil. To do this, you will need:

• five glasses of flour (preferably wheat flour);
• a glass of sunflower or olive oil;
• two glasses of mineral water (preferably salty);
• a tablespoon of salt;
• three to four tablespoons of dried and chopped basil.

Description of the cooking process:

1. Pour flour into a wide and deep bowl, immediately mix it with basil and salt. Then start pouring into the center mineral water while kneading the dough with your hands.
2. When the water runs out, add oil to the mixture and continue to knead the dough until it becomes firm and smooth.
3. Preheat the oven to 180-190 degrees. Roll out the dough into a layer about 3-5 millimeters thick, cut it in any way into pieces of any shape. Place them on a baking sheet lined with parchment, send it to the oven.
4. Bake cookies for literally fifteen to twenty minutes.

Sweet with filling

You can make delicious and aromatic biscuits with apples for tea. To do this, prepare the following ingredients:

• 200 grams of oat or wheat flour;
• half a pack (about 100 grams) of butter;
• five tablespoons of water;
• a teaspoon of sugar.

For apple filling:

• four medium apples;
• a pinch of cinnamon;
• one to two tablespoons of sugar.

Preparation:

1. First, knead a dense and homogeneous dough from flour, cold or better ice water, sugar and softened butter. Put it in the refrigerator for an hour.
2. In the meantime, get busy with the stuffing. Grind the apples in any way, after peeling them and removing the cores. You can cut them into thin slices or grate them.
3. Remove the dough from the refrigerator, roll it into a layer about 5 millimeters thick and place on a parchment-lined baking sheet or in a shallow baking dish. Place crushed apples in the center of the cake, sprinkle with cinnamon and sugar. Wrap the edges towards the filling.
4. Send the apple biscuit to the oven preheated to 190 degrees for half an hour.

Finally, some useful tips:

• To make homemade biscuits crisper, keep the dough in the refrigerator for an hour or two before baking.
• Cookies will turn out to be airy and layered if, when rolling the dough, it is rolled several times and rolled again.
• To prevent the dough from sticking to the table, try rolling it out on a special silicone mat.
• Ingredients can be changed. So, you can add poppy seeds, sesame seeds, any spices, zest and seasonings to the dough. You can also make biscuits with different fillings, they also turn out to be very tasty.
• Before baking, you can prick the dough sheets with a fork to keep them crisp and fluffy and not bubble during cooking.
• The thinner you roll out the dough, the more delicious the finished cookies will be.
• If you are in a hurry, then preheat the oven well (up to 220-230 degrees) and bake biscuits in it for literally fifteen minutes. But you can dry them longer at an average temperature, so they will definitely not burn.

Making biscuits is very simple, and such a dish will be a great addition to tea or a great snack.

Galette cookies many associate with tasteless or slightly salty cookies... It is thanks to its such taste that it is quite popular among buyers. But still, what is biscuit biscuits and whether it is as safe as it seems at first glance, we will tell you below in our article.

Galette cookies is a type of flour confectionery... Galette is a dry, unsweetened cookie that has a flaky texture. For the manufacture of biscuit cookies use wheat flour premium, yeast, baking powder, possibly food additives. When preparing these cookies, they resort to sponge technology.

Galette cookies can be simple- non-sugar and dietary. By the way, simple biscuit cookies can be stored for two years, and fatty ones - about 6 months. When storing biscuit biscuits does not lose its beneficial properties.

Galette cookies: benefits

Regular biscuits are high in sugar, fat, and therefore calories. Therefore, it is not so popular among people who are trying to follow their figure. And here biscuit biscuits- the product is quite useful. It contains salt, water, flour, sugar and yeast.

Such a simple recipe does not provoke allergic reactions. It is allowed for women who are breastfeeding and for pregnant women. It is also useful for children from 8 months. Also biscuit biscuits recommend at dietary nutrition... But do not overuse it, since you will not eat a lot of such cookies: they are quite satisfying.

Therefore, if you decide to replace a simple cookie with a biscuit, then your body will only benefit from this. Galette cookies can be used by people who have problems with the liver, gastrointestinal tract, gall bladder and kidneys.

The calorie content of biscuit biscuits averages 300-350 kcal per 100 grams

Diet biscuits: harm

As useful as this product is, it also has a number of harmful properties... You should not consume large quantities of biscuit cookies, as you can easily gain a couple of extra pounds. It contains fats, carbohydrates and sugar.

Also if you use only biscuit biscuits then you can easily get bloating. This delicacy is undesirable to eat on an empty stomach. Do not forget that biscuit biscuits cannot replace a full meal.

Before you buy a biscuit biscuit, be sure to familiarize yourself with its composition. It should contain as few inorganic components as possible.

When using biscuit cookies, you can use berries, jam, honey - this way it will be even tastier, and your body will thank you for the nutritious and useful material... Be healthy!

Biscuit Cookies Recipes

Simple, but very tasty biscuit biscuits - the main ingredients are water and flour, a little oil - therefore they are allowed to everyone, even those who suffer from allergies or keep an eye on their figure, small children, and pregnant women. Baking it is as easy as shelling pears - the minimum amount of ingredients, the minimum investment of time and skill - even a beginner in cooking can do it.

Diet classic galette biscuits

The cookies are very similar to crackers - but pleasant with a layered texture, thin, crunchy. If you wish, you can add a little more salt to make a salty cracker, or a little more sugar - a sweet cracker. It is important to roll out the dough very thin during the preparation process and do not overdo it when kneading the dough so that it is not too tight - then the cookies will turn out to be truly crispy and crumbly.

We need:

Wheat flour - 135 g
Starch - 2 tablespoons
Granulated sugar - 1 tbsp
Salt - 2 pinches
Water - 1/4 tbsp (+)
Sunflower oil - 4 tablespoons
Baking powder - 1/2 tsp

Combine all dry ingredients
Mix water with oil, bring to a boil, pour hot water and oil into dry ingredients, knead with a spoon until the flour absorbs all the liquid - it is better to pour it in gradually so that you can adjust the amount
Knead the dough - do not overdo it, kneading it, you should not knead it like dumplings, otherwise the dough will turn out to be tight, and the cookies are too tough
Wrap up ready dough in plastic wrap and put in the cold -30 minutes will be enough.
Roll out the dough thinly - it is convenient to do it on parchment paper, thickness - 1.5 mm., Cut out cookies with a cookie cutter or cut with a knife, prick with a fork - this way the dough will not swell during the baking process
Put on parchment on a baking sheet in an oven preheated to 200 degrees

Bake biscuit biscuits for 4-5 minutes before browning - do not overdo it, as baking is very fast

Galette cookies with seeds

This is perhaps the most useful and delicious recipe biscuit biscuits. It's great to smear on it cottage cheese, nut butter or use it as a sandwich loaf - try it - you won't regret it

We need:

Whole grain flour - 80 g
Almond flour - 70 g
Starch - 2 tablespoons
Water - 0.4 stack. (+)
Vegetable oil - 4 tablespoons
Salt - a pinch
Sugar - 1 tablespoon (I don't put it at all)
Peeled seeds (or nuts) - 1 handful
Baking powder - 0.5 tsp

Lightly fry the seeds in a dry frying pan, combine all dry ingredients, stir
Water with vegetable oil boil
Pour hot liquid into the dry mass in a thin stream, stirring the dough with a spoon, knead the dough - it should not stick to your hands
Roll into a bun, wrap in plastic and refrigerate for 30 minutes
Having taken out - roll out the dough as thin as possible - you will have to work harder, as it rolls out hard (it is better to roll out on parchment or a silicone mat)
Cut the dough with a curly roller, knife or mold, put the cookies on a baking sheet, bake for 5-6 minutes in an oven preheated to 200 degrees

Galette biscuits with bran

It is very interesting in taste - moderately crunchy, moderately flaky - excellent for the base of various snacks. Instead of whole grain flour you can use amaranth, almond or corn flour mixing it into equal proportions with wheat

We need:

Wheat flour - 75 g
Whole grain flour - 75 g
Water (boiling water) - 50 ml (+)
Vegetable oil - 3.5 tablespoons
Salt - 1 tsp without a slide
Sugar - 1 tablespoon
Potato starch - 15 g
Baking powder -1 tsp without a slide
If desired, you can add finely chopped dried apricots
Mix all dry ingredients
To boil water
Add oil to dry ingredients, and then gradually pour in hot water, knead a soft, non-sticky dough, let stand for about fifteen minutes
Roll out the dough into baking paper very thin, cut into cookies, chop the cookies with a fork.
Preheat the oven to 200 g, bake until browning (6-7 minutes).