Honeycomb Gingerbread

Ingredients

• '% lb. of flour
• ¥4 |b. of the coarsest brown sugar
• 14 lb. of butter
• 1 dessertspoonful of allspice
• 2 dessertspoonfuls of ground ginger
• the peel of halfa lemon grated
• about % lb. of treacle

Method

1. 1

   Mix all these ingredients together, adding about % lb. of treacle so as to make a paste sufficiently thin to spread upon sheet tins.

2. 2

   Beat well, butter the tins, and spread the paste very thinly over them, bake it in a rather slow oven, and watch it till it is done; withdraw the tins, cut it in squares with a knife to the usual size of wafer biscuits (about four inches square), and roll each piece round the fingers as it is raised from the tin.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 91. The excerpt below is the record exactly as published.

Honeycomb Gingerbread—lIngredients—'% lb. of flour, ¥4 |b. of the coarsest brown sugar, 14 lb. of butter, 1 dessertspoonful of allspice, 2 dessertspoonfuls of ground ginger, the peel of halfa lemon grated, and the whole of the juice ; mix all these ingredients together, adding about % lb. of treacle

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