To make plain Bisket-Cakes is a traditional Stuart recipe for a classic biscuit (cookie) made from a yeasted dough flavoured with caraway seeds, aniseeds and sugar. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make plain Bisket-Cakes.
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Original Recipe
To make plain Bisket-Cakes (from Hannah Woolley's Queen-like Closet 1670)
89. To make plain Bisket-Cakes.
Take a Pottle of Flower, and put to it half a pound of fine Sugar, half an Ounce of Caraway ſeeds, half an Ounce of Anniſeeds, ſix ſpoonfuls of Yeſt, then boil a Pint of Water or little more, put into it a quarter of a Pound of Butter or a little more, let it ſtand till it be cold, then temper them together till it be as thick as Manchet, then let it lie a while to rise, ſo roul them out very thin, and prick them, and bake them in an Oven not too hot.
Modern Redaction
The pottle referred to in this recipe is a customary unit of volume frequently used during Elizabethan and Stuart times that is equivalent to 2 quarts (2.23l).
Combine the water and butter in a pan. Heat until the butter melts and stir to combine. Take off the heat and set aside until lukewarm.
Combine the flour, sugar and seeds in a bowl with the yeast. Stir to combine then form a well in the centre and add 3/4 of the milk and butter mix. Mix thoroughly to combine then add enough of he remaining butter mix so that you have a stiff dough.
Turn the dough out onto a floured work surface and knead for a few minutes until elastic. Place in a bowl, cover with a cloth and set aside in a warm place to rise for about 60 minutes.
After this time, knock back and turn out onto a floured work surface. Roll out to about 6mm thick and cut into rounds, diamonds or squares. Arrange the biscuits on lightly-greased baking trays and prick the surface attractively with the tines of a fork.
Transfer to an oven pre-heated to 180°C and bake for about 12 to 15 minutes, or until risen, golden brown and crisp. Cool on a wire rack before storing or serving.
