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Jodenkoek
A jodekoek (in Dutch, literally "Jew biscuit", plural jodekoeken) is a big, flat, round shortbread biscuit with a diameter of about 10 centimeters (4"). History Claimed to have been first baked in the 17th century, these biscuits were advertised by bakeries as early as 1872. Jodenkoeken were made famous by a baker called Davelaar, in Alkmaar, Netherlands. The Stam bakery in Alkmaar started selling jodenkoeken in 1883, and Gijs Verhoeven took over this bakery in 1924. By advertising in local newspapers and by offering the biscuits through other shops, his jodenkoeken became a popular product. The company continues to bake them to this day. Similar products with the same name are produced by Lotus Bakeries and O'Lacy. Etymology Some producers still use the old spelling, ''jodekoek'', while others have changed the name of the product to ''jodenkoek'', after the new orthography of the Netherlands from 1996. There are four different stories about the name of the biscuits: ...
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List Of Shortbread Biscuits And Cookies
This is a list of shortbread biscuits and cookies. Shortbread is a type of biscuit or cookie traditionally made from one part sugar, two parts butter, and three parts flour as measured by weight. Shortbread originated in Scotland; the first recorded recipe was by a Scotswoman named Mrs McLintock and printed in 1736. Several varieties of shortbread exist, including mass-produced shortbread. Some stray from the classic recipe by adding ground rice or cornflour or cornstarch in addition to white wheat flour to alter the texture. Others may add salt to the ingredients, or split the sugar into equal parts granulated sugar and icing or powdered sugar. Shortbread biscuits and cookies * Berger Cookies – made and distributed by DeBaufre Bakeries, they are topped with a thick layer of chocolate fudge that derives from a German recipe, and are a cultural icon of Baltimore, Maryland. Its recipe was brought to America from Germany by George and Henry Berger in 1835. * Black and white c ...
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