Ginger Biscuits

Ingredients

• three ounces of good butter
• two pounds of flour
• three ounces of pounded sugar
• two ounces of ginger in fine powder
• a couple of eggs are sometimes mixed with the milk

Method

1. 1

   Knead butter, flour, sugar, and ginger into a stiff paste with milk.

2. 2

   Roll thin, cut out biscuits, and bake in a slow oven until crisp and pale.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 486. The excerpt below is the record exactly as published.

GINGER BISCUITS. Rub very small indeed, two ounces of fresli butter into a pound of flour, and make it into a stiff paste with new milk. Roll it out half an inch thick, and cut the biscuits with a round cutter the size of 1 alf-a-crown. Rile them one on the other until all are done ; then roll them out very thin, prick them, and lay them on lightly-floured tins, the pricked side downwards : a few minutes will bake them, in a moderate oven They should be very crisp, and but slightly browned. For the Ginger Biscuits. — Three ounces of good butter, with two pounds of flour, then add three ounces of pounded sugar and two of ginger in fine powder, and knead them into a stiff paste, with new milk. Roll it thin, stamp out the biscuits with a cutter, and bake them in a slow oven until they are crisp quite through, but keep them of a pale colour. A couple of eggs are sometimes mixed with the milk

Cook this with the app: pantry check, scaling, and the assistant.