Since ancient times, bread was considered the most valuable product, without which not a single meal passed. However, in the field, it was often not possible to make fresh bread, so for such cases a substitute was invented - thin and hard biscuits that do not deteriorate for several years.
What biscuits are made from
Biscuits are dry baked goods that resemble cookies in appearance. They have a layered structure and are difficult to soak in water. Previously, they were made only from wheat or rye flour with the addition of a small amount of water - such biscuits are considered fresh and are used to this day, since they are stored for a very long time.
Modern biscuits are also prepared with sourdough or yeast, using not only wheat flour, but also rice, buckwheat or corn flour. Salt, sugar, chemical leavening agents, butter, milk, and all sorts of food additives are often added to some types of biscuits.
There are also horse biscuits, which are made from water, oatmeal, potato, pea or rye flour, as well as linseed oil.
Shelf life and calorie content of biscuits
Due to its composition and special layered structure, fresh biscuits can be stored for 3-5 years. It is for this reason that they are often used in the navy, in the army or on long hiking trips. Biscuits containing sugar, a small amount of butter or margarine are stored for a shorter time - about six months.
Unlike crackers, biscuits are more resistant to various bread pests and mold.
The calorie content of biscuits, like all bakery products, is quite high - 100 g of products contain about 340 kcal. At the same time, they contain the most carbohydrates, a little less fat and very little water. The biscuits also contain organic acids, starch, useful vitamin PP, riboflavin and thiamine. They also saturate the body with various minerals, such as calcium, potassium, sodium, iron and phosphorus.
Classic biscuits recipe
Ingredients:
- 6 tbsp. tablespoons of flour;
- ½ teaspoon of baking powder;
- a pinch of salt;
- water.
Mix flour with baking powder and salt. Gradually add warm water to it while kneading the dough. It should become very resilient. Cover the dough with plastic and let it rest for 15 minutes at room temperature, then roll it into a thin layer. Cut the dough into freeform squares, diamonds or cut circles out of it, put them on a baking sheet lined with parchment paper.
Punch holes on each biscuit with a fork or toothpick. Place the baking sheet in the preheated oven and bake for 20-30 minutes at 180 ° C. Serve ready-made biscuits instead of bread for first courses or for tea, replacing dessert with them.
