Clapcake, clapbread, or havercake from Cumbria, northern England, and clap scones from Scotland, resemble the thin crispbread we usually associate only with Scandinavia. “The Diary of Celia Fiennes” from 1698 tells us how these clapcakes were made in Cumbria: They mix their flour with water, so soft as to rowle it in their hands into a ball, and then they have a board made round and something hollow in the middle riseing by degrees all round to the Edge a little higher, but so little as one would take it to be only a board warp’d, this is to Cast out the Cake thinn and so they Clap it round and drive it to ye Edge in a Due proportion till drove as thinn as a paper and still they Clap it and drive it round, and then they have a plaite of iron same size with their Clap board, …