[Sca-cooks] Period-appropriate cookies and cookie-likesubstances....

[Johnna Holloway]

Take a look at bakestones for those recipes.
My description from my Scottish Luncheon--

Oatcakes and Barley Cakes—

Alexander Fenton, among others, has documented the long association of 
the Scottish hearth with these characteristic flatbreads of oats and 
barley. Traditionally baked on a stone before the fire, they often don’t 
bake as much as dry out before the fire. Even when the “stone” of a 
bakestone gave way to an iron griddle surface, this manufactured iron 
griddle may still be called a “bakestone.” I bought mine at Covent 
Garden in 1984. Historical accounts date back to at least the 14th 
century when Froissart recorded the making of oatcakes by Scottish 
soldiers. The Earl’s Glasgow accounts mention them of course early in 
the 17th century. A quick read on the subject is Lockhart’s The Scots 
and Their Oats. Although he’s talking about Yorkshire and not Scotland, 
Brears’ The Gentlewoman’s Kitchen also includes a good account of 
regional hearth breads, as does Elisabeth David and also McNeill. I have 
made use of stone ground barley meal and imported oats.

http://home.comcast.net/~iasmin/mkcc/MKCCfiles/AlasdairGuinevreLunch.html

Johnnae llyn Lewis

Etain1263 at aol.com wrote:

> Does anyone have any documentation for 
>medieval cooking of cakes on a griddle???
>
>Etain
>_______________________________________________
>
>  
>