Ancient Cookies: What They Were and How to Make Them Today

Ever wonder what people ate as sweet treats thousands of years ago? Ancient cookies were simple, portable, and often spiced with honey, herbs, or dried fruits. They weren’t called "cookies" back then, but the basic idea was the same – a bite‑size sweet that could travel with you.

Roman soldiers loved panis biscotus, a twice‑baked dough flavored with honey and nigella seeds. The Greeks baked paximathia, a crunchy flatbread made from barley and olive oil. In medieval Europe, monks added almond paste and spices to create the first versions of today’s shortbread.

Key Ingredients in Ancient Cookie Recipes

Most old‑world cookies used just a few ingredients you probably already have:

• Honey or syrup – the natural sweetener before refined sugar.
• Whole grains – barley, spelt, or rye flour gave a hearty texture.
• Fat – either animal fat like lard or plant‑based oils such as olive oil.
• Spices and herbs – cinnamon, cumin, or even caraway were common.
• Dried fruits and nuts – raisins, figs, or almonds added flavor and nutrition.

Because these cookies were meant to last, the low moisture content helped them stay fresh for weeks. That’s why many recipes call for a second bake or a long drying period.

How to Recreate Ancient Cookies at Home

Start with a basic dough: mix 1 cup whole‑grain flour, ¼ cup honey, 2 tbsp olive oil, a pinch of salt, and any spice you like. Add chopped nuts or dried fruit if you want extra texture. Knead until it forms a smooth ball, then roll it thin and cut into shapes.

For a true ancient feel, bake at a low temperature (around 300 °F/150 °C) for 15 minutes, flip, then bake another 10 minutes. This mimics the double‑bake method that gave Roman biscuits their crisp snap.

If you don’t have a wood‑fired oven, a conventional oven works fine. Just keep the heat gentle so the cookies dry out without burning.

Try a few variations:

• Honey‑Fig Biscuits: add chopped dried figs and a dash of cardamom.
• Spiced Almond Shortbread: swap olive oil for melted butter, fold in ground almonds, and sprinkle with cinnamon.
• Herb‑Infused Rye Crisps: use rye flour, a pinch of rosemary, and drizzle with a little honey after baking.

Store the finished cookies in an airtight container. They’ll keep for a week or more, just like the originals did on long journeys.

Next time you reach for a modern chocolate chip cookie, think about the ancient versions that paved the way. With a few simple ingredients and a low‑heat bake, you can taste history in every bite.