| 摘要 |
In order to enable plain cookies to be rolled or twisted after baking in the same manner as sweet cookies the sugar-free composition of flour, egg white and/or egg yolk and water from which the cookies are baked is provided with the necessary degree of elasticity either by adding glucose syrup, lactose, gelatine, agar-agar, fructose, sorbite or honey to the composition before baking or by treating the composition, after baking, with moisture-laden air. Flavouring materials and spices may be present and are necessary if the additive is fructose, sorbite or honey. |
