Ginger Biscuits

Ingredients

• 5 oz. ‘Frenlite’ Self-Raising Flour
• 2 oz. Margarine or Butter
• 2 level tablespoons of Golden syrup
• Pinch of Salt
• Pinch of Cayenne Pepper
• 1 teaspoon Ground Ginger
• 1 level teaspoon Bi-carbonate of Soda
• Grated Rind of a Lemon

Method

1. 1

   Put the syrup and fat in a basin.

2. 2

   Stand in hot water in a small pan and melt together taking care not to overheat.

3. 3

   Add bi-carbonate of soda, lemon, and lastly the flour and other ingredients.

4. 4

   Mix well together and work into a smooth ball.

5. 5

   Roll out thinly, cut into rounds and place on a baking sheet.

6. 6

   Put in a moderate oven (375°F. or Mark 4) and bake for 15 minutes.

7. 7

   Cool before storing.

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 1. The excerpt below is the record exactly as published.

oz. ‘‘Frenlite’’ Self-Raising Flour 1 oz. Sugar 14 oz. Margarine or Butter 1 teaspoon Powdered Coffee 4 Egg Pinch of Salt Cream fat and sugar together. Gradually mix in the beaten egg. Stir in the sieved flour, salt and powdered coffee and drop in small spoonsful ona greased baking tin. Bake at 400°F. or Mark 5 for 10 minutes. This quantity makes 20 biscuits. FOUR SQUARE BISCUITS 8 oz. ‘‘Frenlite’’ Flour (plain or 4 oz. Caster Sugar self-raising) Finely grated rind of Lemon 4 oz. Margarine or Butter Little beaten Egg Cream fat and sugar with lemon rind. Work in flour and knead thoroughly. Gradually add enough egg to bind, keeping the mixture very firm. Divide dough into four parts. Leave one plain, add a few drops of cochineal to next quarter, a few drops of apple green to the third quarter and a heaped teaspoon cocoa to the remainder. Roll or form each piece of dough into a long strip about 4-in. wide and thick. Press these together to make one larger strip 1-in. square, having white and green alongside each other at the bottom and placing pink on white and chocolate on green. Leave in a cool place for a time then cut into }-in. slices with a sharp knife. Put on to baking trays and bake for approximately 10-12 minutes in moderately hot oven. Mark 4 or 375°F. FRUIT SHORTIES 8 oz. ‘‘Frenlite’’ Self-Raising Flour 1 oz. Chopped Raisins or 3 oz. Margarine or Butter Sultanas 2 oz. Sugar + teaspoon Salt Beaten Egg to Mix 1 oz. Chopped Nuts Rub fat into flour, add sugar, mix to a stiff paste with egg. Cut in half and roll out into two squares. Sprinkle chopped fruit and nuts on one half and cover with remaining half. Roll out again to 4-in thick. Cut into fingers with a sharp knife. Bake on a greased tin in a moderately hot oven for approximately 15 minutes. Page 4 Frenlite is guaranteed... . GINGER BISCUITS 5 oz. ‘‘Frenlite’’ Self-Raising Flour 2 oz. Margarine or Butter 2 level tablespoons of Golden Pinch of Salt yrup Pinch of Cayenne Pepper 1 teaspoon Ground Ginger Few drops of Lemon Essence 1 level teaspoon Bi-carbonate of Soda or Grated Rind of a Lemon

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