Excellent Small Cakes

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.

Ingredients

• 400g Plain Gluten Free Flour
• 300g Currants
• 150g Sugar
• 1 teaspoon baking powder
• 4 teaspoons ground cinnamon
• 2 (generous) teaspoons fresh ground black pepper
• 1 egg yolk
• 16 teaspoons of lactose free cream
• 10 teaspoons of sherry
• 200g Butter (salted) (or lactose free alternative for lactose free cookies)

 
Method

• Combine dry ingredients.
• Cut butter into the dry ingredients.
• Whip the egg yolk and cream together
• fold in sherry to the egg mixture
• add wet mixture to dry mixture slowly
• Shape into two or three balls (to make it manageable) and roll out on a cold surface dusted with gluten free flour to stop it sticking.
• Cut using a round cookie cutter.
• Place on a baking paper lined biscuit/cookie tray.
• Bake for 20-25 minutes at 175 degrees Celsius/350 degrees Fahrenheit. The time is dependent upon each cook's individual oven and the size of the cakes. 
• The glaze is brushed on while still warm from the oven and a second layer once cooled.

Source
This recipe was adapted from "Excellent Small Cakes Revisited" by Tirloch of Tallaght.
http://www.florilegium.org/files/FOOD-SWEETS/Digby-Cakes-art.text
Stefan's Florilegium, 30 June 2001.

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