and cut out with a plain round cutter, set them on to a greased baking-sheet, and bake in a cool oven.
Time.—5 minutes, to bake. Average Cost, 1s. 2d. Sufficient to make 4 dozen biscuits. Seasonable in winter.
3327.—GINGERBREAD NUTS, RICH SWEETMEAT.
Ingredients.—1 lb. of treacle, ¼ of a lb. of butter, 1 lb. of coarse brown sugar, 2 ozs. of ground ginger, 1 oz. of candied orange-peel, 1 oz. of candied angelica, ½ an oz. of candied lemon-peel, ½ an oz. of coriander seeds, ¼ of an oz. of caraway seeds, 1 egg, flour.
Method.—Put the treacle into a basin, and pour over it the butter, melted so that it does not oil, the sugar, and ginger. Stir these ingredients well together, and while mixing add the candied peel, cut into very small pieces, but not bruised, and the caraway and coriander seeds, which should be pounded. Having mixed all thoroughly together, break in an egg, and work the whole up with as much fine flour as may be necessary to form a firm paste. Make this into nuts of any size, put them on a baking tin, and place them in a slow oven from ¼ a ½ to an hour.
Time.—¼ to ½ an hour. Average Cost, 1s. 2d. Sufficient for 3 to 4 dozen nuts.
3328.—GINGERBREAD NUTS, SUNDERLAND. (An excellent recipe.)
Ingredients.—1¾ lbs. of treacle, 1 lb. of moist sugar, 1 lb. of butter, 3 lbs. of flour, 1¼ ozs. of ground ginger, 1½ ozs. of allspice, 1½ ozs. of coriander seeds.
Method.—Let the allspice, coriander seeds, and ginger be freshly ground; put them into a basin with the flour and sugar, and mix these ingredients well together; warm the treacle and butter together, then with a spoon work the mixture into the flour, etc., until the whole forms a nice smooth paste. Drop the mixture from the spoon on to a piece of buttered paper and bake in rather a slow oven from 20 to 30 minutes. A little candied lemon-peel mixed with the above is an improvement.
Time.—20 to 30 minutes. Average Cost, 2s. 6d.
Ingredients.—2 lbs. of flour, ½ a lb. of loaf sugar, ½ a lb. of candied peel, 1 oz. of ground ginger, 1¼ lbs. of treacle, ½ a lb. of butter, ½ a teaspoonful of carbonate of soda, ½ a teaspoonful of ground mixed spice.
Method.—Mix the flour and soda together, add the sugar, peel, ginger, and spice. Beat up the butter and treacle in a basin to a cream, then add the other ingredients, and make up into rather a firm dough.