Gingerbread Nuts

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
11/2 lbs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. powdered sugar ↝ Sugars, powdered [Sweets]
1/2 oz. ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
1/2 nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
10 ozs. treacle
caraway seeds if liked ↝ Spices, caraway seed [Spices and Herbs]

Instructions (7)

Sift the flour.
Rub the butter finely into it.
Sift the sugar and add it to the butter and flour.
Add the rest of the ingredients (and caraway seeds if liked).
Mix well together.
Shape into little cakes.
Bake on oiled paper in a slow oven.

Original Text

*Gingerbread Nuts

¹⁄₂ lb. butter 1¹⁄₂ lbs. flour ¹⁄₂ lb. powdered sugar ¹⁄₂ oz. ginger ¹⁄₂ nutmeg grated 10 ozs. treacle

Sift the flour. Rub the butter finely into it. Sift the sugar and add it to the butter and flour.[Pg 100] Add the rest of the ingredients (and caraway seeds if liked). Mix well together. Shape into little cakes. Bake on oiled paper in a slow oven.

Notes

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