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Home Product Cookies
  • Chocolate Cake
    Chocolate Cake
    A selection of our best chocolate cake recipes
  • Ice Cream Cake
    Ice Cream Cake
    Make every occasion more special with our delicious ice cream cakes
  • Cheese Cake
    Cheese Cake
    Cheese cake is a dessert consisting of a topping made of soft, fresh cheese on a base made from biscuit, pastry or sponge
  • Birthday Cake
    Birthday Cake
    Birthday cake recipes that are taste great. Try one of these cake for your next birthday party or other special occasion
  • Muffins
    we provide a wide variety of muffins which are healthy, giving you fullness and energy as well as delicious at the same time.
  • Cupcakes
    Our cupcakes are freshly baked each day with different flavors to choose from everyday.
  • Breads
    Bread, bun,rolls and loaves for daily healthy food
  • Cookies
    Homemade cookies rich and buttery tasting
  • Sandwich
    Enjoy delicious sandwich. You will love them for breakfast, lunch, dinner, snacks, and frankly anytime


Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits.

The softness of the cookie may depend on how long it is baked.
A general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base (in the case of cakes called "batter"[2]) as thin as possible, which allows the bubbles – responsible for a cake's fluffiness – to form better. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, egg yolks, vegetable oils or lard are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven.
Oils in baked cakes do not behave as soda in the finished result. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water there might have been in the eggs, if added, and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not sink into it.