Ginger Biscuits

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)

1/2 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
3 ozs. of butter rubbed with it as if making pastry ↝ Butter, stick, unsalted [Dairy and Egg Products]
3 ozs pounded sugar ↝ Sugar, NFS [Sugars and honey]
1/2 oz. ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
2 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
1 white of egg ↝ Egg, white only, raw [Eggs and omelets]

Instructions (4)

Take 1/2 lb. of flour and 3 ozs. of butter rubbed with it as if making pastry; add 3 ozs. pounded sugar and 1/2 oz. ginger.
When all are mixed, add 2 yolks and 1 white of egg, and mix into a stiff paste.
Roll out as thin as possible and cut with a cutter.
Bake in a slow oven 5 or 6 minutes till crisp and brown enough.

Original Text

Ginger Biscuits. (Mrs. Sherwood.)
Rather thin and pale brown, fluted round edges.
Take ½ lb. of flour and 3 ozs. of butter rubbed with it as if making pastry; add 3 ozs. pounded sugar and ½ oz. ginger. When all are mixed, add 2 yolks and 1 white of egg, and mix into a stiff paste. Roll out as thin as possible and cut with a cutter. Bake in a slow oven 5 or 6 minutes till crisp and brown enough.

Notes

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