"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Ginger Short Bread Creams, by , is from Around The World in 80 Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. sugar 2 1/2 c. flour 1 egg 8 oz. butter 1 tsp. carbonated soda 1 tbsp. golden syrup 2 level tsp of ground ginger
1. Cream butter and sugar. 2. Add egg and syrup (previously warmed). 3. Sift in flour, ginger, and soda. 4. Mix thoroughly and put through biscuit forcer on slide. 5. Bake in moderate oven for 10-15 minutes. 6. Serve with lemon or vanilla icing when cooled.
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