Gingerbread Nuts—“Birk Hall;” for Dessert

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 5 min Total: 5 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Melt together 7 ozs. fresh butter and 1/2 lb. of treacle.
  2. Add gradually 1/2 lb. flour, 1/2 oz. of ginger, 2 ozs. of sugar, and 1/2 oz. of chopped candied lemon peel.
  3. Work all well together.
  4. Take up a teaspoonful at a time and put it by itself on the baking sheet, well apart from the others, as it may run.
  5. When baked they should be the size of the top of a teacup, and nearly as thin as brandy snaps.
Original Text
Gingerbread Nuts—“Birk Hall;” for Dessert. (As made by Mrs. Hooper.) 7 ozs. fresh butter to ½ lb. of treacle melted together; add gradually ½ lb. flour, ½ oz. of ginger, 2 ozs. of sugar, and ½ oz. of chopped candied lemon peel. Work all well together. Take up a teaspoonful at a time and put it by itself on the baking sheet, well apart from the others, as it may run. When baked they should be the size of the top of a teacup, and nearly as thin as brandy snaps. Bake 5 minutes a light brown.
Notes
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