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Bisket Bread (1)

Biscuits
Historic

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


Original Receipt in 'The Closet Of Sir Kenelm Digby Knight, Opened ' (Digby 1669)

TO MAKE BISKET
To half a peck of flower, take three spoonfuls of barm, two ounces of seeds; Aniseeds or Fennel-seeds. Make the paste very stiff, with nothing but water, and dry it (they must not have so much heat, as to make them rise, but only dry by degrees; as in an oven after Manchet is taken out, or a gentle stove) in flat Cakes very well in an oven or stove.



Alternative version.


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