Keswick gingerbread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Butter |
| ¼ | pounds | Flour |
| ¼ | pounds | Brown sugar |
| ½ | teaspoon | Ginger |
| 1 | ounce | Candied lemon peel |
Directions
Work butter into flour, using hands. When well mixed, add sugar, ginger, and lemon peel cut in small pieces, mixing with hands. Reserve ½ cup.
Press 2½ inches thick into a buttered pan, and sprinkle with reserved mixture. Bake in moderate oven (350 F.), cut in squares, and let stand until cold; then remove from pan.
Recipe by: 1937 Boston Cooking School Cookbook Posted to MC-Recipe Digest V1 #479 by Trinette Kaufman <trinette@...> on Feb 09, 1997.