Gingerbread Biscuits. No. 3.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

1 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/4 lb. moist sugar ↝ Sugar, NFS [Sugars and honey]
2 ozs. candied orange or lemon peel chopped very fine ↝ Orange, raw [Citrus fruits]
from 1/2 oz. to 1 oz. powdered ginger ↝ Tea, ginger [Tea]
as much treacle (or golden syrup is better) as will make it into a stiff, smooth paste

Instructions (3)

Mix all well together with as much treacle (or golden syrup is better) as will make it into a stiff, smooth paste.
They are about 6 1/2 in. long, 1 in. broad, and as thick as a ginger “nut.”
Baked a light brown.

Original Text

Gingerbread Biscuits. No. 3. For Luncheon. (Mrs. Weston, 8, Hyde Park Gardens.)
This gingerbread biscuit recipe is marked “best” by Lady Clark.
1 lb. flour, ½ lb. butter, ¼ lb. moist sugar, 2 ozs. candied orange or lemon peel chopped very fine, from ½ oz. to 1 oz. powdered ginger.
Mix all well together with as much treacle (or golden syrup is better) as will make it into a stiff, smooth paste. They are about 6½ in. long, 1 in. broad, and as thick as a ginger “nut.”
Baked a light brown.

Notes

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