Reference > Farmer's Cookbook > GINGERBREADS, COOKIES, AND WAFERS > Fairy Gingerbread
  Gossamer Gingerbread Hard Sugar Gingerbread  
CONTENTS · BIBLIOGRAPHIC RECORD

Fairy Gingerbread

1/2 cup butter
1/2 cup milk
1 cup light brown sugar
17/8 cups bread flour
2 teaspoons ginger

Cream the butter, add sugar gradually, and milk very slowly. Mix and sift flour and ginger, and combine mixtures. Spread very thinly with a broad, long-bladed knife on a buttered, inverted dripping-pan. Bake in a moderate oven. Cut in squares before removing from pan. Watch carefully and turn pan frequently during baking, that all may be evenly cooked. If mixture around edge of pan is cooked before that in the centre, pan should be removed from oven, cooked part cut off, and remainder returned to oven to finish cooking.


CONTENTS · BIBLIOGRAPHIC RECORD
  Gossamer Gingerbread Hard Sugar Gingerbread  
 
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