"Fyne Cakes" is what my family's recipe for "Shortbread" is called.
F-Y-N-E just being the old English spelling of "Fine"... actually when trying to find a little history on why this was called "fyne cake" instead of just "shortbread" - I came across an little Scottish bakery called Fyne Cakes. They make and ship all types of Christmas puddings and cakes. Yum Yum.
I also found (almost) the exact recipe my family uses on a website dedicated to Elizabethan recipes and food. Better believe I'm keeping that website handy.
Anyway back to the recipe I was going to share with all of you.
I remember having this ever since I was a little girl. My favorite part was always the way the top layer is golden and crispy and comes off in a thin wafer-like layer. It's a traditional must-bake recipe in my house during the holidays.
This year my cousin wrote to me asking for the recipe (since I'm no longer in the same state to bake it for the family). I emailed it to her last night but thought I'd share with everyone else because it's just so yummy.
1 1/2 sticks butter
1/2 C sugar
1 egg yolk (save the white)
1 3/4 C sifted flour
1/2 t. clove
1/8 t. mace
pinch ground saffron (if you don't have don't worry)
Heat oven to 400*
1. Cream butter and sugar until fluffy.
2. Add yolk and beat until well combined.
3. Mix all the dry ingredients together in another bowl or measuring cup
4. Add to wet ingredients and mix well.
5. Put mixture into greased 9in pan.
6. Brush top with egg white (this is what gives it that wafer top)
Bake 1 hour and cut hot but then let cool completely.