Ginger Nuts

Ingredients

• I lb. MILLENNIUM flour
• I teaspoonful BORWICK'S BAKING POWDER
• I teaspoonful ground ginger
• 6 ozs. golden syrup or treacle
• 3 ozs. margarine

Method

1. 1

   Sift flour, baking powder, and ground ginger into a basin.

2. 2

   Put treacle and margarine into a pan and stir until dissolved; pour into the dry ingredients, and work together until bound.

3. 3

   Place on a well-floured board, roll out, and cut with a small plain round cutter.

4. 4

   Place on lightly greased flat tins, and bake in a moderate oven about 25 minutes.

Nutrition per serving

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 16. The excerpt below is the record exactly as published.

GINGER NUTS. I lb. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. I teaspoonful ground ginger. 6 ozs. golden syrup or treacle. 3 028. margarine. Sift flour, baking powder, and ground ginger into a basin. Put treacle and margarine into a pan and stir until dissolved ; pour into the dry ingredients, and work together until bound. Place on a well-floured board, roll out, and cut with a small plain round cutter. Place on lightly greased flat tins, and bake in a moderate oven about 25 minutes. SHREWSBURY BISCUITS. I lb. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. 3 ozs. castor sugar. 4 ozs. margarine. I egg. Flavouring. Cream the m.argarine and sugar together, then beat in the egg ; afterwards add a little vanilla or lemon for flavouring. Sieve the flour with the baking powder, and carefully work into the mixture. If too dry, add a very little milk. Well flour a pastry board and place mixture on it, and roll out to the required thickness ; cut in fancy shapes with a cutter, place on a greased flat tin, and bake in a moderate oven about 15 minutes. 50 BORW ICR'S COOKERY BOOK. PANCAKES GINGER PANCAKES, 2 breakfastcupfuls of MILLENNIUM flour. T teaspoonful BORWICK'S BAKING POWDER. I teaspoonful ground ginger. Mix well together, then stir in sufficient milk to make a smooth paste. Fry in margarine or dripping. Can be eaten with sugar and lemon if liked. FRENCH PANCAKES. Take 3 eggs, well whisk them with i| tablespoonfuls of MILLENNIUM flour, add i small cup of milk, and -|- cup of melted margarine. When well beaten together, stir in I teaspoonful of BORWICK'S BAKING POWDER, and pour into a well-greased dish. Bake in a quick oven, and when done sprinkle thickly with sifted or castor sugar. BORWICK'S COOKERY BOOK. 51 PUDDINGS FIVE MINUTES' PUDDING (1). 2I ozs. MILLENNIUM flour. i\easpoonful BORWICK'S BAKING POWDER. 1^ ozs. sugar. 2 ozs. margarine. 2 eggs. Cream the margarine and sugar together, add eggs one at a time, and well beat. Sieve the flour and baking powder into the mixture, beat thoroughly. Spread very thinly on greased tin plates. Bake 5 minutes. Spread on a little warmed jam, roll up quickly, sprinkle with castor sugar, and serve. FIVE MINUTES' PUDDING (2). Mix 2 ozs. of MILLENNIUM flour and i| ozs. of castor sugar in a basin, break two eggs into the dry ingredients, and beat for 3 or 4 minutes. Add flavouring and i teaspoonful of BORWICK'S BAKING POWDER. Spread on greased flat tin, and bake in hot oven for 5 minutes. W^hen done, turn on sugared board, spread with jam, and roll quickly. APPLE PUDDING. Pare six apples and remove the cores, place in a well- greased pie dish, and fill up the centre with sugar and 2 cloves. Pour over them a light batter, adding to the batter i teaspoonful of BORWICK'S BAKING POWDER. Place in a brisk oven, and cook until a nice golden colour and the apples are done. 52 BORWICK'S COOKERY BOOK. CANARY PUDDING (1). 2 eggs, their weight in MILLENNIUM flour. 1 large teaspoonful heaped up of BORWICK'S BAKING POWDER. I J ozs. margarine. 2 ozs. sugar. Pinch of salt. A little milk if necessary. Cream margarine and sugar together, beat eggs in one by one. Sift flour with the salt, add to margarine, and sugar slowly and lightly. Add BORWICK'S BAKING POWDER with i tablespoonful of the flour. Mix well, and add sufficient milk to make the mixture sufficiently moist to pour into a greased mould or basin. Steam for i hour, and serve with jam sauce. CANARY PUDDING (2). 6 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 3 ozs. margarine

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