Richer Gingerbread

Source: Eliza Acton, 1845

Instructions

  1. Melt together three-quarters of a pound of treacle and half a pound of fresh butter.
  2. Pour them hot on a pound of flour mixed with half a pound of sugar and three-quarters of an ounce of ginger.
  3. When the paste is quite cold, roll it out with as much more flour as will prevent its adhering to the board.
  4. Bake the cakes in a very gentle oven.

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