Madeira Sugarcane-Honey Biscuits
This formula was presented on RTP's Praça da Alegria and matches the documented Madeiran identity: biscuits flavoured with sugarcane syrup, cinnamon and lemon zest, made with butter and lard and rested overnight. The expression mel de cana da Madeira means the island's traditional sugarcane syrup, not bee honey.
- Yields
- about 30 biscuits
- Prep
- 25 min, plus an overnight rest
- Cook
- 10-12 min per batch
Ingredients
- 500 g Wheat flour
- 1 tbsp Ground cinnamon
- 2 tsp Bicarbonate of soda
- 250 g Sugar
- 125 g Butter at room temperature
- 125 g Lard at room temperature
- 1 Egg
- from 1 lemon Lemon zest
- 3 tbsp Madeira sugarcane syrup
Method
In a large bowl, mix the flour, cinnamon and bicarbonate of soda. Make a wide well in the centre.
Put the sugar, butter, lard, egg, lemon zest and sugarcane syrup into the well. Mix these central ingredients thoroughly.
Gradually incorporate the flour, working only until the dough is uniform. Do not over-knead.
Shape into a ball, wrap it in reusable wrap or place it in a covered container, and refrigerate until the following day.
The next day, heat the oven to 200 °C / 390 °F and line a baking tray with baking parchment.
Shape small, evenly sized balls and arrange them on the tray, leaving ample room because they rise and spread.
Bake for 10-12 minutes. Remove when firm at the edges but still soft in the centre; they become firmer as they cool.
Cool completely on a rack and store in an airtight container.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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