Transparent Gingerbread

Ingredients

• Half a pound of treacle
• Half an ounce of ground ginger
• A quarter of a pound of sugar
• One dessertspoonful of brandy
• Six ounces of butter
• A little grated lemon peel
• Half a pound of flour

Method

1. 1

   Rub the butter smoothly into the flour; add the sugar, ginger, lemon peel, treacle, and brandy, and mix it all together thoroughly.

2. 2

   Spread it thinly over a tin, bake it in a slow oven, cut it into squares while hot, and roll them over a stick, leaving them to get cold.

3. 3

   They must be kept in a tin in a dry place.

4. 4

   If wanted for a dinner sweet, they may be rolled on cornet tins, and filled at the moment of serving with whipped cream flavoured with a little brandy.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 48. The excerpt below is the record exactly as published.

TRANSPARENT QINQERBREAD Ingredients Half a pound of treacle. Half an ounce of ground ginger. A quarter of a pound of sugar. One dessertspoonful of brandy. Six ounces of butter. A little grated lemon peel. Half a pound of flour

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