4 1/2 cups (450 g) 1 lb plain flour (All purpose)
1 teaspoon ground ginger
3/4 cup 170 g (6 oz) butter or margarine
1 lb (450 g) caster sugar (superfine granulated)
3 eggs, beaten
3 drams (2 tsp) Vol Ammonie (bicarbonate of ammonia)
milk
1 teaspoon ground ginger
3/4 cup 170 g (6 oz) butter or margarine
1 lb (450 g) caster sugar (superfine granulated)
3 eggs, beaten
3 drams (2 tsp) Vol Ammonie (bicarbonate of ammonia)
milk
method
1. Sift the flour and ginger into a bowl. Rub in the fat, then mix in the sugar.
2. Make a well in the centre of the mixture and add the eggs.
3. Gradually mix the eggs into the flour mixture.
4. Dissolve the Vol Ammonie in a little milk and add to the bowl, with enough additional milk to make a stiff but pliable dough.
5. Roll out the dough to 5 mm (1/4 inch) thickness and cut into 6 cm (2 1/2 inch) rounds.
6. Place the rounds on a greased baking sheet and bake in a preheated very cool oven (120 C/250 F, Gas Mark 1/2) for 1 hour.
2. Make a well in the centre of the mixture and add the eggs.
3. Gradually mix the eggs into the flour mixture.
4. Dissolve the Vol Ammonie in a little milk and add to the bowl, with enough additional milk to make a stiff but pliable dough.
5. Roll out the dough to 5 mm (1/4 inch) thickness and cut into 6 cm (2 1/2 inch) rounds.
6. Place the rounds on a greased baking sheet and bake in a preheated very cool oven (120 C/250 F, Gas Mark 1/2) for 1 hour.
serving amount
makes 35
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