To make the best Bisket-Cakes

I have been spending a lot of time reading ancient recipes and have had the desire to try some. Today I bring you “Bisket-Cakes”, but not just any bisket-cakes, “the best”. This recipe is taken from the same recipe as the Syllabub I made, so the recipe is around 345 years old, as “The Queene-like Closet” was first published by Hannah Woolley in 1672. Here is the original recipe:

“Take four new laid Eggs, leave out two of the Whites, beat them very well, then put in two spoonfuls of Rose-water, and, beat them very well together, then put in a pound of double refin’d Sugar beaten and searced*, then beat them together one hour, then put to them one pound of fine Flower, and still beat them together a good while; then put them upon Plates rubbed over with Butter, and set them into the Oven as fast as you can, and have care you do not bake them too much.”

Here is my version:

2 eggs plus 2 egg yolks

2 teaspoons rosewater

1 pound powdered sugar (icing sugar); 454 grams or about 3 3/4 cups

1 pound all purpose flour; 454 grams or about 2 1/4 cups

Place eggs and egg yolks into stand mixer (or mixing bowl if you are using a handheld mixer) and beat on high. Add rosewater and beat until combined. Sift powdered sugar and add to the eggs. Beat on high for a lengthy time (approximately 10 minutes, not an hour!!) until the mix resembles a meringue consistency and is pale and creamy. Add in the flour and combine well.

I got a very crumbly mix out of this. Since there is no fat in the recipe, every part of me was screaming to add butter but I wanted to stay true to the recipe for this run through. I found the mixture could be pressed and shaped into biscuit type shapes so I went ahead and made a couple. I baked the first two for about 10 minutes at 350 degrees Celcius. They did puff up a little on their own. After cooling I tasted them and to my surprise they very much resemble a meringue in their texture and taste. I baked the rest for 14-15 minutes as I found them to be sticking to the silicone baking sheet and a bit gummy in the middle. This was a mistake since once they cooled, they became hockey pucks, so the above warning about over-baking is for a reason. Keep it to 10 minutes!

*Note: “Searced” means sifted. Also: rosewater is a very strong flavour and should be used sparingly. I know the English are fond of this flavouring even to this day, but the next time I make them I may try plain old vanilla or perhaps lemon extract with a little lemon zest. I believe the options are endless in this application. You could even tint these and use cookie cutters to shape them.