Method of baking and product thereof

The method of producing an edible cookie item comprising the steps of

• placing a porous wettable wooden stick on a first unbaked moist cookie dough product such that the stick is in contact with and wetted by the face of the first product and extends outwardly beyond an edge of the first product face,
• placing a second unbaked moist cookie dough product upon the first product such that the stick is in contact with and wetted by the face of the second product and extends outwardly beyond an edge of the second product face,
• pressing the first and second products together, and
• baking the first and second products with the stick therebetween at a temperature sufficient to convert the dough of the product to an edible baked cookie form and to fix the surface of the stick to the baked cookie;
• such that the stick comes into contact with and thus becomes wetted by adsorption of moisture from the dough and expands very slightly, thus enlarging the pores into which the dough expands as it is baked at the same time the dough presses against the stick, thus fixing the dough to the stick.

The method of preparing a baked cookie product comprising the steps of

• providing a pair of unbaked patties of moist cookie batter ready for baking,
• assembling the patties in face-to-face relationship with a hand-grippable porous wettable wooden stick therebetween and extending radially outwardly therefrom,
• allowing the moist cookie dough to wet the stick, and
• baking the assembly, thereby
• causing the patties to become joined to one another and fixed to the surface portions of the stick therebetween;
• such that the stick comes into contact with and thus becomes wetted by adsorption of moisture from the dough and expands very slightly, thus enlarging the pores into which the dough expands as it is baked at the same time the dough presses against the stick, thus fixing the dough to the stick.

The method for preparing a baked cookie product comprising the steps of

• providing a batch of moistened cookie dough,
• placing a handle-stick having a porous wettable surface within the batch of dough, thereby
• wetting the surface of the stick in its area of contact with the dough, and
• baking the dough at a temperature sufficient to convert the dough into an edible cookie and to fix the dough to the surface of the handle-stick;
• such that the stick comes into contact with and thus becomes wetted by adsorption of moisture from the dough and expands very slightly, thus enlarging the pores into which the dough expands as it is baked at the same time the dough presses against the stick, thus fixing the dough to the stick.