"Twice cooked." Rusk or crispbread. Melba toast. Twice-baked biscuit (US: cracker). "Twice cooked" refers to the fact that it is first baked in a loaf form which is then sliced and recooked, resulting in a hard, crisp biscuit.
"Twice cooked." Rusk or crispbread. Melba toast. Twice-baked biscuit (US: cracker). "Twice cooked" refers to the fact that it is first baked in a loaf form which is then sliced and recooked, resulting in a hard, crisp biscuit.
"Twice cooked." A delicate pâté of fish or vegetables. It is also a biscuit (US: cookie) or a sponge mixture.
"Twice cooked." In France biscuit can refer to a light sponge mixture which is used as the base for many cakes and gâteaux, as well as for sponge fingers, lady fingers (biscuits à la cuiller, sponge fingers) biscuit de Savoie and so on. It is also a pâté or a biscuit (US: cookie).
"Spoon biscuits." Sponge finger. Lady finger. So-called because, before the invention of the piping bag, they were shaped by dropping the mixture from a spoon or cuillère. Sponge fingers are often used in making desserts such as charlottes.
"Spoon biscuits." Sponge finger. Lady finger. So-called because, before the invention of the piping bag, they were shaped by dropping the mixture from a spoon or cuillère. Sponge fingers are often used in making desserts such as charlottes.
Salty savoury biscuits (US: crackers) topped with anchovy butter.
"Reims biscuits." A macaroon-like biscuit (US: cookie).
