8 oz butter
5 oz sugar
6 oz treacle
8 oz SR flour
1 egg
2 tabspn ground ginger
Method: Melt butter to oil, add sugar and treacle. Mix together until there is no "free oil" floating in it. Add ginger and flour sifted together. Mix well and add beaten egg. Line a lamington tin, 8" x 12". Put half almonds on top so that when cut a piece will be on each section. Bake in a moderate oven 40-45 mins.
Source: contributed by Mollie Ogden in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.47.
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