[Sca-cooks] Spanish flatbread in period

[Suey]

The Spanish bizcocho, biscocho (fr. bi//twice + L. coctus//cooked), 
OCast vizcocho/, /It biscotti/, /Eng. biscuit//or//brioche/, /sponge 
cake. As seen in the _Anon Andalus_, from the 13C. this was a flatbread 
bread without yeast, Ar. esfunj (sponge [with no sponge]), baked a 
second time to dry it out and to last during a long period for which it 
was a basic supply on ships. These are translated into Spanish as 
rosquillas (hard doughnuts). There is one exception, elegant esfunji, 
which does contain yeast andindeed is spongy for their yeast content and 
for centuries have been made especially for Corpus Christi in León.
Suey