The first biscuit was baked for the Roman legionna
- The origin of the small cakes is in VII. century to Persia
- In the form of small cakes, the XIV. century in France
- Thanks to the tradition of English Ötóra tea
The tiny cake is usually small, flat and sweet. It is usually made from flour, sugar, some oil or fat, but is often flavored with raisins, oatmeal, chocolate, nuts, or other ingredients.
Gastronomic History: Did you know that Slambuc’s shooting was calculated with a card?
Persian bakers were baked for the first time
The origin of the small cakes is in accordance with VII. It can be traced back to Persia of the 20th century, then the sugar spread. Then the bakers began to make the first sweet cakes. Initially, these cookies were the most dry, hard biscuits that were capable of long trips and sailors during military campaigns. Therefore, the non -perishable, easy -to -transport and high -energy biscuits were essential for Roman legions’ soldiers.
Small cakes in the form of solid flat biscuits in the XIV. They first appeared in France in the 20th century. The dusty, airy sweets are in the XVI. The innovations of the 20th century Netherlands often contained nuts and various sweeteners.
From royal kitchens to street vendors were present everywhere
Tiny cakes spread in Europe, especially through Spain conquered by Muslims. These sweets were present at all levels of society, from royal kitchens to street vendors. One of the most well -known early cakethe jumble was relatively hard sweets.
Tiny cakes arrived in New York in the late 1620s with the Dutch. The Dutch word « koekje » was English, which is now known worldwide. The first American references to small cakes come from 1703 when a funeral served 800 cookies.
Less in our country
Tiny cakes worldwide have become really widespread thanks to the tradition of English Ötóra tea. The XVII. From the 20th century onwards, these delicacies began to be consumed widely in homes and tea. The original cookies were simple biscuits consumed with tea or coffee. Over time, recipes and flavors became more sophisticated.
In Hungary, the consumption of small cakes is well below the neighboring countries, where tea is much more widespread. In fact, a little fine biscuit is often accompanied by tea consumption, which further increases the enjoyment. It is starting to become popular in Hungary lately, with restaurants often serving a small piece next to tea or coffee.
