1615 Historical Biscuit Bread by Ajdediego

Ingredients

• 450g (1 lb) fine flour
• 450g (1 lb) superfine sugar
• 8 large eggs
• 4 egg yolks
• 15g (0.5 oz) aniseeds, dried
• 15g (0.5 oz) coriander seeds, dried and crushed
• 1 tbsp butter (for greasing)

Instructions

1. Sift the flour and sugar together in a large mixing bowl.
2. Whisk the 8 whole eggs and 4 additional yolks in a separate bowl until frothy.
3. Gradually incorporate the flour and sugar mixture into the eggs, beating continuously for 45-60 minutes until the batter is very light and voluminous.
4. Fold in the dried aniseeds and coriander seeds until evenly distributed.
5. Preheat your oven to 175°C (350°F) and grease baking pans or shallow dishes with a thin layer of butter.
6. Pour the batter into the prepared pans and bake for 15-20 minutes, or until the edges are lightly golden.
7. Turn the cakes over halfway through baking and gently press down to ensure a uniform, thin texture.