Ginger Biscuits
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 58. The excerpt below is the record exactly as published.
quarter of a teaspoonful of carbonate of soda, the same of essence of lemon ; mix together all the dry ingredients, then rub in the butter, and make it to a stiff paste with the golden syrup, previously warmed and flavoured with the essence of lemon. Boll it out very thin, cut it out with an oval cutter, place the biscuits on a floured tin, and bake to a nice pale brown in a moderate oven. Or : Bub lloz. of butter into 41b. of flour, then stir in lib. of treacle, 31b. of sugar, four well-beaten eggs, and ginger and shred candied peel to taste
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