To make Knotts or GumballsOrigin: British Period: Elizabethan |
Original RecipeTo make Knotts or Gumballs To make Knotts or Gumballs: Take 12 Yolkes of Egges, & 5 Whites, a pound of searced Sugar, half a pound of Butter washed in Rose Water, 3 quarters of an ounce of Mace finely beaten, a little Salt dissolved in Rose Water, half an ounce of Caroway-seeds, Mingle all theise together with as much Flower as will worke it up in paste, & soe make it Konttes or Rings or What fashion you please. Bake them as Bisket-bread, but upon Pye-plates. 
Modern RedactionIngredients:
45g butter Method:Cream the butter with the sugar until light and fluffy then add the rosewater and mix in thoroughly. Add the eggs to this mixture and mix-in thoroughly. Add the spices and mix these in thoroughly. Finally add the flour a little at a time and mix this in to make a stiff dough. Cut the dough into four pieces and form into long 'sausages' about 5–6 mm in diameter. Form these into plaits, knots, or rings (about the size that one person can eat), place on a lightly greased baking sheet and cook in an oven pre-heated to 180°C for 15–20 minutes. |
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