biscuit和cookie在表示“餅干”時(shí)意義和用法有什么區(qū)別？

二者區(qū)別主要在于biscuit的成份比cookie簡(jiǎn)單，biscuit成份一般就是面粉、糖和黃油。biscuit常當(dāng)早餐，而口味更fancy的cookie多是當(dāng)甜點(diǎn)。

Often shaped as discs, there isn’t much difference between the two in terms of preparation. They are both baked goods. The key difference lies in the ingredients. The ingredients in cookies are more on the decadent side as compared to biscuits which are essentially just made using flour, sugar and butter as main ingredients.

Biscuit：成份比較簡(jiǎn)單，一般是面粉、黃油和糖?？谖稕](méi)有cookie甜。

It wouldn’t be wrong to call biscuit a baked bread. Now a days, you have savoury biscuits in markets too, made with whole grain flours instead of the refined variety. These biscuits are considered good especially for diabetics. The essential ingredients used in baking biscuits are butter, flour and sugar. It is not as dense and sugary as a cookie; it is light in texture with a crusty exterior. They are relatively thinner in dimension too, as compared to cookies and most often come with a slightly grainy taste. 
 

Cookie: 類似我們國(guó)內(nèi)常見的趣多多這樣的甜點(diǎn)。成份更多樣，口味更多樣，烘焙時(shí)間一般也更長(zhǎng)。

Cookies are a lot more loaded in terms of ingredients and flavours as compared to biscuits. They naturally take more time to bake too, considering its dense ingredient base batter. From chunky nuts to oats, chocolate chips and resins, cookies can contain them all. The moist and chewy texture of cookies differentiates it from the biscuits which are essentially just crusty baked butter breads. Originally, the first batch of cookies were actually a preliminary test to check the oven temperature for baking cake. Cooks used a small batch of cake batter to assess the temperature of their oven before baking. These small batches of ‘cakes’ were called "koekje", meaning "little cake" in Dutch. And that is how our dear cookies were born.