1. Belgija – Spekulos
- Tanki hrskavi keksi sa začinima (cimet, muskatni orah, karanfilić).
- Tradicionalno se prave za praznik Svetog Nikole.
- Koriste se i kao podloga za torte i kao spekulos namaz.
2. SAD – Oreo
- Dva tamna čokoladna keksa sa slatkim belim kremom između.
- Jedan od najpoznatijih keksa na svetu.
- Koristi se i u kolačima, mlečnim šejkovima i dezertima poput “Oreo cizkejka” (kolača od sira).
3. Velika Britanija – Digestiv (keks za varenje)
- Blago sladak, poluhrskav keks, često od integralnog brašna.
- Tradicionalno se služi uz čaj.
- Koristi se i za podloge za kolače i cizkejk.
4. Francuska – Petit Beure
- Mali, pravougaoni, tanki keksi sa blagim ukusom putera.
- Tradicionalni “klasican” keks u Francuskoj.
- Često se koristi za pudinge, dezertne torte i kao užina.
5. Italija – Baci di dama
- Mali okrugli keksi, spojeni čokoladom između dve lesnkove polutke.
- Naziv znači “ženski poljubac”.
- Popularni za elegatne deserte i poklone.
6. Nemačka – Leibniz Buterkeks
- Hrskavi puterasti keksi, jednostavni i blagi.
- Česti su u domaćim kolačima i uz mleko ili čaj.
7. Japan – Poki (en. Pocky)
- Iako tehnički štapići, često se smatraju vrstom keksa ili grickalice.
- Tanki biskvitni štapići premazani čokoladom, jagodom ili mača prahom.
- Popularni su kao užina i među decom i odraslima.
8. Meksiko – Polvorón
- Keksi od putera i šećera, prhki i rastopljivi u ustima.
- Često začinjeni cimetom.
- Popularni tokom praznika i svečanosti.
9. Turska – Kurabije
- Tradicionalni turski keksi, često sa bademima, orasima ili začinima.
- Mogu biti i meki i hrskavi.
- Poslužuju se uz čaj ili kafu.
10. Indija – Parle-G
- Tanki i hrskavi keksi, popularni među decom i odraslima.
- Koriste se i u indijskim kolačima poput “kaju katli krekera”.
1. Belgium – Speculoos
- Thin, crispy biscuits with spices (cinnamon, nutmeg, cloves).
- Traditionally made for the feast of Saint Nicholas.
- Used both as a base for cakes and as a speculoos spread.
2. USA – Oreo
- Two dark chocolate biscuits with a sweet white cream in between.
- One of the most famous biscuits in the world.
- Also used in cakes, milkshakes and desserts such as “Oreo cheesecake”.
3. Great Britain – Digestive
- Slightly sweet, semi-crisp biscuit, often made from wholemeal flour.
- Traditionally served with tea.
- Also used as a base for cakes and cheesecake.
4. France – Petit Beurre
- Small, rectangular, thin biscuits with a mild buttery flavour.
- Traditional "classic" biscuit in France.
- It is often used for puddings, dessert cakes and as a snack.
5. Italy – Baci di dama
- Small round biscuits, joined with chocolate between two hazelnut halves.
- The name means "female kiss".
- Popular for elegant desserts and gifts.
6. Germany – Leibniz Butterkeks
- Crispy buttery biscuits, simple and mild.
- They are common in homemade cakes and with milk or tea.
7. Japan – Pocky
- Although technically sticks, they are often considered a type of biscuit or snack.
- Thin biscuit sticks coated with chocolate, strawberry or matcha powder.
- They are popular as a snack among both children and adults.
8. México – Polvorón
- Biscuits made of butter and sugar, brittle and melt in your mouth.
- Often seasoned with cinnamon.
- Popular during holidays and festivities.
9. Turkey – Kurabiye
- Traditional Turkish cookies, often with almonds, walnuts or spices.
- Can be both soft and crunchy.
- Served with tea or coffee.
10. India – Parle-G
- Thin and crunchy cookies, popular with children and adults.
- Also used in Indian cakes such as “kaju katli crackers”.
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