Ginger Fingers

Ingredients

• 3 oz. margarine
• 15 tablespoons syrup
• 8 oz. Cakeoma
• 2 teaspoons ground ginger

Method

1. 1

   Warm the margarine and syrup, and cream them together.

2. 2

   Sieve in the Cakeoma and ginger, mix to a stiff dough and roll out thinly.

3. 3

   Cut into fingers about 1 inch by 3 inches and bake in a slow oven (325° F.) for 15-20 minutes.

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 1. The excerpt below is the record exactly as published.

GINGER FINGERS 3 oz. margarine 15 tablespoons syrup 8 oz. Cakeoma 2 teaspoons ground ginger

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