or Digby Fine Cakes
Renaissance (16th Century England). Nutmeg, Mace and Gluten free
These are a cross between a biscuit (cookie) and a cake. They are buttery, crumbly and delicious. Can be served at the end of a feast, as an afternoon pick me up or a wholesome snack on the run. The picture shown has a thin pelican patterned sugar plate disc and barberry on top.
I have put all the measurements in teaspoons and grams as these are universal - sorry to anyone using imperial (Australian and US tablespoons are different measures)
This recipe makes many, many cakes. It is great for the holiday season and you can play around with spices. Try adding ground ginger or the zest of a lemon for something different.
This recipe was adapted from "Excellent Small Cakes Revisited" by Tirloch of Tallaght.
Stefan's Florilegium, 30 June 2001.
Dr. Nicola Boyd
I am trying to teach myself to be a medieval and renaissance confectioner. This has led to an interest in modern deserts too.