Ingredients for Medieval Fine Cakes
- 1 cup (2 sticks) unsalted butter
- ¼ teaspoon salt
- Granulated Sugar
- 2 teaspoons ground cinnamon
- Unbleached Flour
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How to Make Medieval Fine Cakes
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¼ teaspoon salt until light and fluffy.
- In a separate bowl, whisk together 2 teaspoons ground cinnamon and 3 cups all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add 2-4 tablespoons of water, one tablespoon at a time, mixing until the dough is smooth and slightly sticky but manageable.
- Press the dough evenly into two or three prepared baking sheets.
- Prick the dough all over with a fork at regular intervals.
- Bake for 30 minutes, or until the edges are lightly golden brown.
- Let the cakes cool completely on the baking sheets before cutting into approximately 100 squares.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
24g
Fat
35g
Carbs
5g
