Brown Bread Biscuits

These are more like cakes to the modern British palate, but the terms biscuit and cake were rather interchangeable at the time. In Avis’ manuscript this recipe is given without any method or attribution, but it comes from one of the most important confectionery manuals of the Victorian era. William Jarrin was an Italian-born confectioner who had worked at Gunter’s, the best-known confectioner and caterer in London at the time. His book