There is some evidence that York biscuits were invented to commemorate the wedding of the Duke of York to Princess Frederica of Prussia in 1790.
Stamping York Biscuits
Imege: http://foodhistorjottings.blogspot.co.uk
Original Receipt from 'A Treatise of Confectionery' by Joseph Bell, 1817Duchess of York's Biscuits
1 lb butter, 8 oz of sugar, 3 lb of flour.
Rub the butter into the flour; then add the sugar, and mix it up into a stiff paste with milk; roll the paste out about a quarter of an inch thick, they must be cut square and stamped with a proper stamp of the happy union and baked in a good oven.
Original Receipt from 'The Bread And Biscuit Baker's And Sugar-Boiler's Assistant' by Robert Wells, 1890 (Wells 1890)76. - York Biscuits.
5 1/4 lbs. of flour, 12 ozs. of butter, 2 lbs. of sugar, 1 pint of milk. Mix as before into a dough, roll out the dough 1/4 of an inch thick, cut them into long strips, and cut them diamond shape or square, dock them either on the table or crimping-board as your fancy dictates. Bake them in a rather warm oven.
Original Receipt from 'Gunter's modern confectioner' By William Jeanes, 1870204 York Biscuits
1/2 pint Milk, 1/4 lb Sugar, 1/4 lb Butter, Flour
To some cold milk add four ounces of sugar, dissolve into it four ounces of butter and mix it up very stiff with flour; bake them in a quick oven