Jumbles (Recipe 3)

Ingredients

• lib. of flour
• Jib. of butter
• lib. of moist sugar
• loz. of ground ginger
• the grated rind and strained juice of a large lemon or two small ones
• sufficient treacle to mix the whole into a thin paste

Method

1. 1

   Sift flour and rub in butter.

2. 2

   Mix in sugar, ginger, lemon, and treacle to form a paste.

3. 3

   Bake in a moderate oven, cut into strips, and roll around fingers.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 172. The excerpt below is the record exactly as published.

Jib. of butter and Jib. of powdered white sugar to a cream. Put Jib. of sifted flour into a pan, and add to it, all at once, one grated nutmeg, 7 or 8 drops of essence of lemon, or else 1 table- spoonful of rose-water, the eggs, and the beaten sugar and butter, and stir all together with a knife. Sprinkle a paste- board with flour, then with the knife take up some of the dough, put it on the board, and roll it lightly into long thin rolls with floured hands; cut them into equal lengths, form into rings, and lay them carefully on a buttered baking-sheet, not very close to one another as they spread in baking. Put them into a quick oven, and bake for five minutes. The top of the oven may be almost red hot, as the Jumbles require very quick baking. When they are done, and before they are cold, curl them round the finger, and dredge white sugar over them. To prevent Jumbles running while they are in the oven, dip a linen rag in water, squeeze it, spread it over them, press gently, and then take it off. Fig. 994. Jumbles. (2) Cream 12oz. of warmed butter and lib. of brown sugar by beating it with the hand, then mix in eight eggs, one at a time ; sift in gradually 21b. of flour, and flavour with either lemon or cinnamon extract. Sprinkle a little flour on the table, and knead the dough well on it ; then let it rest a few minutes before rolling it out. When ready, roll the dough out to the thickness of a penny, sprinkle caster sugar over, cut out the cakes with a round tin cutter, put them on a baking-sheet, and bake in a moderate oven. When cooked, take them off the baking-sheet, curl, and put them in a biscuit-tin till wanted for use. They will keep for a considerable time. (3) Sift lib. of flour, and rub into it, until quite smooth, Jib. of butter; then mix in lib. of moist sugar, loz. of ground ginger, and the grated rind and strained juice of a large lemon or two small ones. Stir in sufficient treacle to mix the whole into a thin paste

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