Ryzon Christmas Cookies

Ingredients

• yi cupful {,% pound) butter
• ]4 cupful (X pound) sugar
• X level teaspoonful salt
• I lemon rind grated
• }4 cupful (2 ounces) ground almonds
• 2 level tablespoonfuls caraway seeds
• 2 eggs
• yi cupful {% pint) milk
• 4 level teaspoonfuls Ryzon
• 4 level cupfuls (i pound) fiour
• I level teaspoonful powdered ginger
• Chopped cocoanut
• Golden syrup

Method

1. 1

   Beat butter and sugar until creamy, add salt, grated lemon rind, almonds, caraway seeds, eggs well beaten, milk, and flour sifted with Ryzon, and ginger.

2. 2

   Mix carefully, turn out onto a floured baking board, knead lightly, then roll out quickly one-fourth of an inch thick, and cut out with a fancy cutter about two inches in diameter.

3. 3

   Place on greased tins, and bake in a hot oven for twelve to fifteen minutes.

4. 4

   When they are baked and cold, brush over with golden syrup, and sprinkle with cocoanut.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 37. The excerpt below is the record exactly as published.

RYZON CHRISTMAS COOKIES yi cupful {,% pound) butter. ]4 cupful (X pound) sugar. X level teaspoonful salt. 1 lemon rind grated. )4 cupful (2 ounces) ground almonds. 2 level tablespoonfuls caraway seeds. 2 eggs. yi cupful {% pint) milk. 4 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) fiour. I level teaspoonful powdered ginger. Chopped cocoanut. Golden syrup

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