I’ve always wondered, is there any difference between a biscuit and a cookie?

After doing a Google search (one of the best things ever invented), it seems that there is. In America, a cookie is a small, sweet, flat baked product and a biscuit is a type of small bread that is made using either baking powder or baking soda as it’s leavening agent. Many American biscuit recipes are similar to English/Australian scones and what’s confusing is that the sweet variations of biscuits are known as scones, whereas the savoury versions are usually known as biscuits (e.g. cheese biscuits). Sweet biscuits that are served with fruit, juice and cream are known as as a shortcake, with the most common version: the strawberry shortcake.

In England, a biscuit and cookie are essentially the same, but a biscuit is usually harder, more brittle. A cookie is softer and more chewy. And a scone is, well, a scone.

We Australians like to keep things simple. A biscuit or a ‘bickie’, is the same as a cookie. It’s small, it’s sweet and it’s damn good with a ‘cuppa’! :)

Oaty Chocolate Cookies

(adapted from a recipe found in ‘Bills Food’ by Bill Granger)

150g unsalted butter, softened

230g brown sugar

1 egg

2 teaspoons vanilla extract

125g plain flour

1 teaspoon baking powder

a pinch of salt

200g rolled oats

180g dark chocolate, chopped

1. Preheat the oven to 180°C. Line a large baking tray with non-stick baking paper.

2. Cream the butter and brown sugar with a hand-held beater until light and fluffy (if you don’t know this by now, I love using this thing!).

3. Add the egg and vanilla extract and beat well.

4. Fold in the flour, oats and chocolate. Roll tablespoonful sized balls and place them on your lined tray/s. Flatten them slightly with your fingers.

5. Bake for approximately 15 minutes, or until they become pale golden brown.