Now updated for CSW19. New words, if any, and new inflections of existing words, are shown in red.
|a crisp unleavened biscuit.
|macaroons made with bitter almonds.
|a usually grilled cornmeal cake served in Latin-American cuisine.
|a cornmeal cake.
|a kind of cake. [Fr., from Polish baba old woman].
|a kind of coffee-cake, containing almonds, raisins, rum, orange rind. [Polish babka, little old woman].
|(Canadian) a dense cake made of cooked rice, flour, molasses, raisins, salt pork, and spices.
|an Irish currant bun.
|a small Italian biscuit > BISCOTTI.
|a small, thin, crisp cake made of unleavened dough.
|like a BISCUIT in texture.
|a small buckwheat pancake > BLINI, BLINIS, BLINY.
|a thin filled pancake.
|an Irish dish of potato griddle-cakes, eaten with various fillings.
|rich or highly ornamented cake, to be distributed to the guests at a wedding.
|a brown (since 1990 yellow) uniform; (a square piece of) a kind of rich, chewy chocolate cake containing nuts.
|a kind of sweet roll or cake.
|a breadlike composition enriched with additions such as sugar, eggs, spices, currants, peel, etc.; (verb) to take on the consistency of cake.
|with the consistency of cake > CAKIER, CAKIEST.
|the state of being caky.
|a small savoury biscuit.
|a small cake baked with eggs, eaten on Shrove Tuesday in parts of Scotland.
|a kind of cake having a base of pastry or biscuit crumbs, with a filling of cream cheese, sugar, eggs, flavouring.
|in Mexican cookery, a spiced fried cake made from pureed vegetables.
|a kind of hard-baked oatmeal cake.
|cookey cookie cooky
|a small, flat, sweetened cake of various kinds.
|a cake made of maize meal.
|a thin crisp unsweetened biscuit.
|a hard brittle cake or biscuit.
|puff pastry filled with cream.
|a brittle, unsweetened type of biscuit.
|a ball or cylindrical cake of minced meat, potatoes etc.
|in N. America, a type of sweet cake fried in fat.
|a small thick yeast cake with holes on the top, usu. eaten hot with butter.
|a small chocolate-topped cake.
|a small cake.
|a ship's biscuit, soaked in fat and molasses and baked in a pan.
|a ring or ball of sweetened dough fried in fat; (verb) to surround a speaker to give the impression of a packed house.
|an Indian pancake made from rice flour > DOSAI or DOSAS.
|like a doughnut.
|a cake, described by a wistful Chambers lexicographer as 'long in shape but short in duration', with cream filling and usu. chocolate icing.
|farl farle farthel
|the quarter of a round cake of flour or oatmeal.
|a kind of biscuit.
|a deep-fried corn TORTILLA.
|a kind of biscuit packed with nuts, glacé cherries, and other preserved fruit, coated on one side with chocolate.
|a doughnut, a cruller.
|a cake with fruit in it; a slightly mad person.
|a round, flat, sweet or savoury cake.
|a biscuit with a layer of currants > GARIBALDIS.
|cake > GATEAUS or GATEAUX.
|a rich sponge cake.
|a cake flavoured with treacle and usu. ginger.
|a gingerbread biscuit.
|a kind of scone, aka drop scone.
|a small thick TORTILLA.
|a cake made on a griddle.
|a cake of Indian meal, water, and salt, baked before the fire or in the ashes; -- so called because often cooked on a hoe.
|a bun made of bread dough with extra lard.
|(Canadian) a jelly-filled doughnut.
|a kind of Korean pancake.
|a type of cake.
|a thin crisp sweet cake.
|a South African doughnut.
|a kind of Scandinavian biscuit.
|a yeast-raised coffee cake > KUCHENS.
|any cake of Malay, Chinese or Indian origin. No —S.
|a small finger-shaped sponge cake.
|a piece of sponge cake, coated in chocolate and coconut. [From Lord Lamington, governor of Queensland].
|a biscuit containing honey and spices. No —S.
|a sweet biscuit made with egg white and ground almonds or coconut.
|a cookie with a filling in the middle.
|a small, rich cake baked in a fluted, shell-shaped pan.
|in New Zealand, a white marshmallow on a biscuit base covered in chocolate.
|a crisp, baked mixture of beaten egg whites and sugar, used as a pie topping or forming individual cakes or moulds. Not to be confused with MERENGUE, a Haitian dance.
|a rich confection of thin layers of puff pastry and a filling of jam, cream, etc.
|a kind of Chinese pastry traditionally eaten during the Mid-Autumn Festival.
|in S. Africa, a sweet bun made of dough leavened with grape must.
|a thin unleavened cake similar to a biscuit, made with oatmeal.
|olycook olykoek olicook
|a kind of American doughnut.
|a round, filled doughnut.
|a thin flat round cake of eggs, flour, sugar, and milk; (verb) of an aircraft, to make an emergency descent with the wheels up, flat on the belly of the plane.
|a kind of spiced cake, usu. made with sultanas > PANETTONES or PANETTONI.
|a kind of hard, spicy cake.
|pappadom popadum poppadum puppodum papadam papadom papadum pappadam poppadom
|a thin circle of dough fried in oil until crisp.
|a North of England ginger cake made with treacle and oatmeal.
|a gingerbread cake in biscuit form.
|a little pie; a flat cake.
|a kind of thin crumpet. [Welsh (bara) pyglyd = pitchy (bread).]
|an Italian sweet wafer.
|a cake with raisins in it.
|a sweet rich cake containing a pound of each chief ingredient.
|a crisp salted biscuit made in a rope shape.
|pufftaloonas puftaloon puftaloonies
|a type of fried cake, eaten hot with jam, honey or sugar. PUFTALOON can take a plural PUFTALOONS; the others are plural already.
|a small light cake containing currants.
|an almond biscuit or cake.
|a light, soft-textured sweetened biscuit; sweet raised bread dried and browned in an oven.
|a salted cracker.
|a cake made with yeast dough, similar to the BABA. [From Anthoine Brillat-Savarin, French politican and gourmet].
|a flattish, usu. round or quadrant-shaped plain cake of dough without much fat, with or without currants, baked on a girdle or in an oven.
|a cake containing caraway seeds.
|a brittle crumbling biscuit of flour, butter and sugar.
|a sweet fruit cake covered with marzipan and eaten at Easter.
|a flat batter cake cooked on a griddle; a flapjack; a griddlecake.
|a crumb-like cake or pie topping > flour, sugar, butter, and nuts. [Ger. streuen, to sprinkle].
|of biscuits, made of wholemeal and sweetened.
|a small tart.
|a loaf-shaped cake containing dried fruit.
|a small cake served with tea.
|a rich cake made of many eggs, little flour, and usually containing nuts > TORTEN or TORTES.
|an unleavened cake, as of maize flour, baked on a heated iron or stone.
|a cake, pie, confection, etc baked in a shallow rectangular container before division into portions.
|a thin cookie made with almonds.
|a kind of cake, layered with Chantilly cream.
|a deep-fried cake, similar to a doughnut.
|a very thin crisp cake or biscuit baked in wafer irons or wafer tongs, formerly eaten with wine; (verb) to close, fasten with an adhesive wafer.
|a kind of cake made from batter, baked in an iron utensil of hinged halves called a waffle iron.
|a usu. sweetened bread that is baked and then sliced and toasted until dry and crisp.