Ginger Date Rolls

Press, Volume CI, Issue 29783, 28 March 1962, Page 3

Ginger Date Rolls

If you have not made a ginger biscuit for a time, you will be surprised with what enthusiasm they are greeted when you turn out a batch of these Ginger Date Rolls. Sometimes make them plain, sometimes press a walnut on the top, or a blanched almond and you have variety as well as a tin full of a most useful standby. The knack lies in the cooking; bake them until they are just turning brown for over cooking makes them hard.

Ingredients: 4oz butter 3oz sugar 6oz flour i teaspoon spice Pinch salt i teaspoon baking powder 1 teaspoon ginger 1 teaspoon golden syrup Stoned dates Walnuts or almonds if desired

Method: Cream 4oz butter with 3oz sugar and beat in one small teaspoon of golden syrup. Sift in flour, spice, baking powder, salt and ginger and work together to a paste. Drop small pieces on to a floury hand, flatten slightly, place a date on the centre and gather up the edges to enclose the date entirely. Place on to greased oven silde. With a fork dipped Into cold water, press to flatten a little. Bake at 350 degrees until just turning brown; about 15 minutes. Lift off on to a wire tray to crisp and cool before storing in an airtight tin. ¥ ¥ ¥