BISCUITS (HONEY) 1 lb. Flour, 1 level teaspoonful bicarbonate of soda, 4 oz.

Margarine, ½ lb. Honey, ½ lb. Brown sugar, 1 oz. Ground ginger, pinch of salt, 3 tablespoonfuls milk.

Sift together flour, salt, ginger. Add brown sugar. Dissolve bicarbonate of soda in milk. Place honey and margarine in a small pan, stir over heat until melted. Add to milk and soda. Mix liquid into dry ingredients to make a stiff dough. Turn on to a floured board; roll and cut into diin, fancy shapes. Bake in a moderate oven (350°F.) for ten minutes.

BISCUITS (OATMEAL) 1 large cupful oats, 3 oz. Sugar, 1 teaspoouful baking powder, ½ teaspoonful almond essence, 1 oz. Margarine, white of an egg. Melt the margarine and mix in the oats. Add odier ingredients.

Beat egg-white until stiff and stir in. Bake for twenty minutes in a hot oven (425 deg F.).

BISCUITS (SPICED) ½ lb. Margarine, 8 tablespoonfuls self-raising flour, 3 table-spoonfuls sugar, ½ lb. Melted syrup, 1 teaspoonful each ginger, mixed spice and baking soda.

Mix the margarine into the flour, add the other ingredients, form into small walnut-sizcd lumps and dent the centre with the thumb. Place them on a greased tin, leaving room for them to spread. Bake in a moderate oven (350°F.) for twenty minutes.

BRANDY SNAPS 2 oz. Self-raising flour, 2 oz. Sugar, 2 oz. Golden syrup, 1 oz.

Margarine, ½ teaspoonful ginger.

Put flour, sugar and ginger into a bowl. Melt the margarine and the golden syrup and stir into the dry ingredients. Put dessertspoonfuls of the mixture on a greased baking sheet in little heaps, spaced so that they will not run into each other. Bake in a cool oven until brown. Lift with a knife and roll round a thin rolling pin.

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