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 Rich, soft, cinnamon flavoured biscuits.  Original Receipt from ‘The Bread And Biscuit Baker’s And Sugar-Boiler’s Assistant‘ by Robert Wells, 1890 (Wells 1890)121. – Scarborough Water Cakes. 8 eggs, 1 lb. of sugar, 1 lb. of flour, and a little ground cinnamon. Mix the same way as for Savoy Biscuits [ie. piped onto a baking paper sheet]. Flavour with as much ground cinnamon as will make them pleasant to the taste. When taken off the paper put two together.  |
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