biscuits

Now made as a medium to low bake biscuit of coarse wheat flour with salt and sugar typically 2¾ins diameter x 3/16ins thick, impressed with indented dots. Some ...

Puff paste circles decorated with almond 'petals' (Mrs.B)

White bread dough with butter worked-in. Rolled ¼ins thick, medium bake (Acton 1845)

Thick batter of flour, treacle, butter, sugar and ground ginger, dropped onto a tray and baked (White 1932, etc). See also 'Barnstaple Fair Pears'.

Very low bake white wheatflour biscuits, slightly raised with yeast, unsweetened and lightly salted, typically 3ins diameter and ¼ins thick with prick-marks all...

Split blanched almonds, sugar sprinkled over, "Beat up the white of an egg with two spoonfuls of orange-flower water, moisten the almonds with the froth, lay th...

Cooked beetroot mashed with sugar, butter, flour, hard egg yolks, spices, orange and lemon. Made into cakes and dried in a slow oven (Bradley 1728).

Paste of flour, butter and milk (with or without yeast) rolled very thin and baked on stones (Eaton 1822).

Very thin plain paste, oven dried rather than baked, to give a very crisp texture (Digby 1669, etc)

Batter of sugar, flour, eggs & extra egg-white, with caraway seeds, beaten. Spoonfuls lightly baked on a buttered plate. This has been suggested as an early rec...

Soda-raised, unflavoured, white wheatflour dough formed into rounds c2ins diameter, 1/8in thick, surface pricked all over, baked. Served with cheese.

Name known for certain loaves and a type of oval ginger biscuit, presumably for their alleged similarity in shape to the feet of a heavy-footed 'bobby' policema...

A medium-bake white wheatflour sandwich biscuit, typically 2.½ins x 1.1ins x½ins thick, of two chocolate-coloured fingers with chocolate fondant between. Marked...

A batter of approximately equal quantities of sugar, golden syrup, flour and butter, with ginger, formed into very thin small circles, baked and, while still ho...

Batter of approximately equal quantities of sugar, black treacle, flour and butter, with ground ginger, a little brandy and lemon. Formed into very thin small c...

Batter of flour, butter, sugar with orange. Piped in small rounds, baked. Pairs sandwiched together with apricot jam, dusted with sugar.

General term for any biscuit made with a high proportion of butter.

Cinnamon flavoured shortcake biscuits with currants mixed-in.

Very thin, very dry, wheatflour and milk biscuits (Acton 1845, etc).

Tray-baked dense shortcake of flour, butter, sugar and cocoa powder, sometimes speckled with crushed biscuit or coconut, baked c1ins thick and cut into squares....

Shortbread-style biscuit made with a high proportion of clotted cream instead of butter. Usually round, c 3 ins, and c½ins thick.

Brittle, very sweet, round biscuits with a dark orange bake and rustic surface, flavoured with ginger and other sweet spices. Not as hard as ginger nuts.

Also: crakenelle, krakenelle, crakenell, crackenel, cracknelle, cracknal, cracknell, cracknel, crackney

Thin biscuits of enriched paste with caraway seeds.

Plain biscuits filled with a butter cream, supposedly from Cressing near Braintree (J.Salmon)

Low bake white wheat flour sandwich biscuit, typically 1.8ins x 1.4ins x½ins thick, of two fingers decorated with a distinctive rococo pattern around a diamond-...

Thick (c1ins) low-bake biscuits cut into scalloped rounds.

Round biscuits of white wheatflour, clotted cream, sugar and egg, lightly baked. Known at least since an entry in 'Western Morning News' on Wednesday 08 May 193...

Now a semi-sweet medium-to-high bake biscuit of sweetened and salted coarse wholemeal wheat flour. Typically 2¾ins diameter x ¼ins thick, impressed with two rin...

Thick soda-raised biscuits of wheatflour with golden syrup, butter and ginger. Although called 'gingerbreads' this may hark back to the very early use of the na...

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Described simply as "Gingerbread nuts" in 'A Dictionary of obsolete and provincial English' by Thomas Wright (Wright 1857)

Enriched biscuits made for the Easter festival. The most traditional types, recorded from the start of the 20thCent are a round fruited shortcake, usually with ...

Now a biscuit of two discs of soft shortbread adhered together with hard jam, topped with a small circle of white icing and decorated with a glace cherry or sim...

Low-bake sweet shortcake biscuits with currants (J.Salmon)

Very soft, almost cake-like, biscuit tube with filling of fig paste. Slightly flattened and usually formed with longitudinal ridges along its upper surface. Typ...

Now a very thick lightly-baked soft biscuit (or 'cookie') of rolled oats with a rich form of sugar (treacle, golden syrup, raw cane sugar) and fat, often with f...

Medium-bake sweet white wheatflour biscuits c2in diameter, 3/16ins thick with finely scalloped edge. Made with chopped dried currants mixed-in so that portions ...

They were "about six inches across, and tasted like a mixture of Bath Oliver and plain water biscuits, but thicker, and they were delicious": 'Good Things in En...

Medium-bake white wheatflour biscuit of two thin outer layers with squashed currants between, sufficiently thin that a proportion of the currants press through ...

Known only from newspaper references. For the general receipt for this type of 'cake' see: Goosnargh Cake

A hard, sometimes very hard, high-bake sweet wheatflour biscuit made with golden syrup, treacle or dark sugar. Typically 2 ins diameter, ¼ ins thick. Baked to g...

Slightly soda-raised white wheatflour biscuits, typically c3ins diameter, 3/8ins thick, with a rough-textured surface, well-flavoured with ginger. Softer, lower...

Crisp or semi-soft wheat or oat biscuit made with dark sugar or syrup and strongly flavoured with ginger.

Gingerbread biscuit dough, rolled c¼ins thick, cut into the shape of a highly stylized man, generally with rather chubby arms and legs, decorated with eyes and ...

Old term for paste wafers made using a decorated 'goffering' iron (Moxon 1764)

Shortbread cake, about 4 ins diameter and ½ inch high filled with coriander or caraway seeds and covered in sugar. Available (2012) at Goosnargh Post Office and...

Paste made of frothed egg whites, sugar, flour and caraway seeds with saltpetre (E252), rolled very thin and baked. This was a 'biscuit for travellers' presumab...

Round, pale, domed biscuits made with white wheat flour, egg, white sugar and slightly raised with soda. Distinctively 'white' from being sweetened with white s...

Distinctivly shaped hard biscuits, said to date from 1826, known to have been advertised since 1899 and associated with a number of different bakeries in Devon ...

A thick, very hard, salted wheatflour biscuit baked so as to remove almost all water. Usually soaked in water or broth to eat. Also known as 'sea-biscuit' or 's...

A soft-bake, rustic finished biscuit made with rolled oats, approximately 3ins diameter, ¼ ins thick. Introduced by McVitie's in 1985.

A small, spherical bread roll, baked very crisp. Known at least since advertisements of the 1830's, now very rare, presumed to be similar to Dorset Knobs

Form of coarse gingerbread known at least since a note by of July 1803 by the poet Percy Bysshe Shelley, who, the present-day Horsham Gingerbread Company tell u...

Tiny (c¾ ins by 1/4ins) round sweet plain biscuits of medium bake, each with a swirl of hard, coloured icing, approximately 1/2ins high on top. The little 'Gem'...

Soft, spongy discs of baked, aerated egg-flour mixture, topped with orange jelly and chocolate, approximately 2 ¼ inches in diameter. Developed by McVitie & Pri...

A ring of shortcake biscuit adhered to a disc of shortcake biscuit with a very dense jam-like substance so that the filling displays through the hole in the upp...

Low-bake shortbread fingers decorated with cherries, almonds and candied peel. Known from J.Salmon and local reports.

Soft sweet biscuit paste flavoured with rosewater, mace, aniseed and caraway, formed into small rings or plaits.

Fat, open-textured finger biscuits c4ins long, ¾ins wide,½ins thick, with rounded ends, made with sweetened white wheat flour and a high proportion of egg. Suga...

Paste of flour, oatmeal, fat, ginger and treacle formed into c1in balls, baked so as to fall into rounds.

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Circular, medium-bake, shortcake biscuits with a pattern of raised dots on the top in concentric circles. The origin is not clear.

Round, low-bake, slightly soda-raised, white wheatflour biscuits with egg and minced ginger. Each one decorated with a single almond.

Thick cookies made from stiffly beaten egg white with sugar and either ground almonds or desiccated coconut, dropped into masses onto a sheet and baked until cr...

Round, thick, low-bake sweet white wheatflour biscuits made with rosewater and chopped almonds.

Sweet, medium-bake white wheatflour biscuits with milk and malt. Different makers use slightly different decorations, but all are rectangular and have the image...

Semi-hard, slightly soda-raised biscuit slab, approximately 3ins by 4ins, scored and ridged to form 7 slim fingers. Flavoured with ginger, rum and lemon. Produc...

Now usually fat, circular sweet white wheatflour cookies either rolled in desiccated coconut or oats, usually with a cherry on top. MM's seem to originate, or a...

Very thin ("paper thin") paste of 1 part butter to 8 parts flour with milk and salt, cut in 2 inch rounds and baked so as some of them puff up or blister.

Thin, low bake sweet white wheatflour biscuits, typically rectangular 2½ins x 1¾ins, slightly flavoured with malt. Marked with a number of small holes, an incis...

Paste of cream, sugar, flour and orange water spread very thinly and baked crisp, in a manner similar to Brandy Snaps. Served as a decoration and accompaniment ...

Biscuits, possibly like flat brandy snaps. Known from correspondence in local newspapers c1970.

Semi-hard medium bake thin biscuits made with coconut flakes or coconut fat. Rectangular with rounded edges and a small scalloped edge decoration. They have the...

Pastry of white flour, brown sugar, lard, soda and syrup, flavoured with ginger or lemon, rolled and cut into c2ins rounds, baked.

Any of a variety of sweet biscuits made with oats, usullay with wheat flour, generally of medium bake with a rustic surface.

Either dry, very thin, salty oatmeal biscuits, an accompaniment for cheese, or soft flatbreads.

Today, these are commonly thick, dry, oatmeal biscuits.

Medium-bake square or round biscuits made from a dropping batter of white wheatflour, butter, treacle and sugar with ginger and sweet spices, c¼ins thick. Descr...

Very thin, paper-like, sheets sugar egg and juice, rolled to produce a very fine tube (Nutt 1789)

Piggin

Known only from newspaper references. For the general receipt for this type of 'cake' see: Goosnargh Cake

Batter of flour, sugar, eggs, rosewater and sweet seeds (caraway, aniseed), baked in small buttered paste moulds (Plat 1609, WM 1671, etc.)

From the mid 19th Century until the 1970's, Reading was known as 'Biscuit Town'. It was home not only to its native sons, the vast Huntley and Palmers, establis...

A thin, low-bake, white wheat flour biscuit with a small addition of malt. It is typically 2ins diameter x ¼ins thick, but also appears in a finger form, always...

Biscuits of mashed potato or parsnip with sugar and gum dragon (tragacanth E413) (Wooley 1672)

Enriched paste with sugar and egg, rolled and cut, or moulded, into small decorative shapes. Lightly baked. The word 'Rout' means a large convivial gathering, w...

Rich, soft, cinnamon flavoured biscuits.

A sturdy biscuit of, typically, white wheat flour, sugar and fat in the ratio 2:1:1.

Very low-bake white wheatflour shortbread biscuits, with a gentle lemon flavouring and formerly also with caraway or rosewater, with a modest admixture of dried...

Round, thin, dry wholewheat biscuits. Served with cheese.

Decorative biscuits made by forming a shape (stars, circles etc) of sweetened paste with an open centre filled with crushed boiled sweets. When baked the sweets...

Known only from newspaper references. For the general receipt for this type of 'cake' see: Goosnargh Cake

Low-baked or griddle-cooked c4ins round,½ins thick paste of white wheatflour, suet, lard and, sometimes, currants. Slightly soda-raised, formerly with yeast.

Biscuits of flour, treacle, sugar and butter flavoured with ample ground ginger, allspice, coriander seed and, optionally, cayenne. Especially associated with t...

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Thin, circular (c3ins) sweet biscuit, usually with a slightly scalloped edge and incised decoration. Medium bake. Made from white wheatflour with a small admixt...

Paste of flour, butter and sugar, 1/3ins thick, cut square and slowly baked until crisp (Acton 1845)

Thin all-almond biscuits with a cherry in the centre. The receipt is given in The Complete Confectioner by Frederick Nutt, in 1789 (Nutt 1789), about the same t...

Rich paste biscuits with caraway seed.

Associated with the village of Stalmine, near Poulton-le-Fylde, 'tosset' may be a corruption of 'St. Oswald'. Very similar to the nearby Goosnargh Cake. See als...

In Eaton 1822 a thin biscuit of flour, butter, currants, sugar and egg with lemon peel. The term has also been used for small cakes of dried yeast-and-flour, us...

Paste of butter, sugar, flour and a little salt. Rolled and formed into c2ins diameter rings. Boiled, rested overnight and then baked. A breakfast treat known f...

Proprietary savoury biscuits of hard-baked whole wheat paste sticks, c4ins long, ¼ins diameter of a highly distinctive knobbly form, strongly flavoured with spl...

Very light thin crisp cake of white wheatflour, baked between wafer-irons. Wafers were formerly often eaten with wine, now chiefly with ices, or as the support ...

The 'Wareham Bears' is a well known collection of teddies. A biscuit given the same name, of sweet shortcrust paste cut out in a stylized bear shape, decorated ...

Now plain, thin, biscuit, usually of flour and water only with no fats. Commonly baked so as to puff slightly and the raised surfaces to brown.

That Widecombe in Devon has had an annual fair for at least 150 years is well known. And that gingerbread is often sold there is also well known. But the only r...

"At Winster Wakes there's ale and cakes"

Small sweet enriched wheatflour cakes or biscuits with carraway and currants, associated with the annual Wakes holidays at Wirksworth near Matlock. There is a s...

Thick butter-and-egg rich shortbread biscuits with caraway seeds. Known from 'The Complete Biscuit and Gingerbread Baker's Assistant' of 1854 as a variation of ...

Plain, slightly sweetened, slightly raised, white wheatflour biscuits. c¼ ins thick.