Grasmere Ginger Cakes Recipe
Grasmere Ginger Cakes Recipe with Flour, Butter, Ground Ginger, Golden Syrup, Sugar, Eggs, Almonds & Lemon Rind.
INGREDIENTS
8 oz (225g) Flour
6 oz (175g) Butter
1/4 oz (5g) Ground Ginger
2 teaspoonfuls Golden Syrup
3 oz (75g) Castor Sugar
2 Egg Yolks
2 oz (50g) Chopped Almonds
1/2 teaspoonful Grated Lemon Rind
Candied Peel or Perserved Ginger
1 Beaten Egg
Milk
METHOD
Sift the Flour, Ginger, Sugar, Baking Powder and a tiny pinch of Salt into basin. Beat the Sugar and Butter to a cream, and stir in the Flour alternately with the beaten Egg Yolks. Add the Syrup and Lemon Rind, and turn half of the mixture on to a floured pastry board. Roll out and brush with beaten Egg and Milk. Sprinkle with chopped Peel or Chopped Preserved Ginger.
Roll out the remainder if the pastry, and place it on top. Brush with Egg and Milk and sprinkle with Almonds and Sugar. Bake on a greased baking tin in a slow oven (325F / 160C / Mark 3) for 30 minutes.
Based on the Grasmere Ginger Cakes recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).