Ginger Cakes. No. 1.

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. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. of pounded sugar ↝ Sugar, NFS [Sugars and honey]
4 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 teaspoonfuls powdered ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a little milk ↝ Milk, NFS [Milk, reduced fat]
sugar, so that the tops are glazed ↝ Sugar, NFS [Sugars and honey]

Instructions (6)

Mix the flour, pounded sugar, butter, and powdered ginger.
Mix with a little milk to make the dough crisp.
Roll out as thin as possible.
Cut with a cutter.
Dab a little water on the top of each cake.
Before baking, powder over with sugar so that the tops are glazed.

Original Text

Ginger Cakes. No. 1. (Rebah.)
These should be as thin as possible, “café au lait” in colour, and mixed with as little milk as possible, to make them crisp.
Proportions are 1 lb. of flour to ½ lb. of pounded sugar and 4 ozs. butter, 2 teaspoonfuls powdered ginger. Mix with a little milk, roll out as thin as possible, and cut with a cutter; then dab a little water on the top of each cake, and before you bake, powder over with sugar, so that the tops are glazed.
The Trebah shape is a quatrefoil.

Notes

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