Digby’s Excellent Small Cakes

Brian makes these biscuits every year for the Flametree Ball.

3 c flour

¾ c sugar

2 ½ c currants

200 g butter

2 ½ tbsp cream

1 egg yolk

¼ t nutmeg

2 t sack (or sherry)

Mix the flour, sugar and currants. Add the butter, cream, egg yolk, nutmeg and sack. Mix well, then put the dough in a dish, place it before a fire, and warm it through. Divide the dough into flat cakes about a hands’ breadth across, and prick each cake full of holes. Bake at 180C for about twenty minutes.

Source: The Closet of the Eminently Learned Sir Kenelme Digby Kt. Opened (1669), redaction from Cariadoc’s Miscellany.