Take fine flowre and good Samaske water you must haue no other liquour but that, then take sweet butter, two or three yolkes of egges and a good quantity of Suger, and a fewe cloues, and mace, as your Cookes mouth shall serue him, and a lyttle saffron, and a little Gods good about a sponfull if you put in too much they shall arise, cutte them in squares lyke vnto trenchers, and pricke them well, and let your ouen be well swept and lay them vppon papers and so set them into the ouen, do not burne them if they be three or foure dayes olde they bee the better.
Take fine flour and good rosewater (you must have no other liquid than that), then take sweet butter, two or three yolks of eggs and a good quantity of sugar and a few cloves and mace, as tastes good to the cook, and a little saffron, and a very little yeast, if you put in too much they’ll over-rise, cut them into long rectangles, and prick them, and let your oven be clean, and lay them on papers and set them in the oven, do not burn them. If they are three or four days old, they’re better.
I admit, for this one, I relied on the tried and tested recipe from our friends at Medieval Cookery: Fine Cakes