CAKES FOR CHRISTMAS.

New Zealand Herald, Volume LXIII, Issue 19503, 6 December 1926, Page 7

CAKES FOR CHRISTMAS.

Ci'nger Cate&i—lngredients: One pound of flour, half a pound of butter, half a pound of Dcmerara sugar, qi/arter of ft pound of candied pee!, two ounces of almonds, two tablespoonfula of golden syrup, one teaspoonful of ground ginger, one teaspoonful of bi-carbonato of soda, two eggs, a teac.npful of mil!:, heal the butter and sugar to a cream. Add tiie wbiaked egg 3 and the =fiyrup and boat well, Continue , beating while you add the floor mixed wjtii the giApr> , r . candied peel- and'?.sliced-, almond*. A«e fl the soda dissolvedvin ,tho milk, vvliori thoroughly -mixed, turn' into a weir buttered tin and bake in a slow oven ..one and a-haif hours. Scotch 'Shortbread,' Threequartera of k .pound of flour, two ounces of rice flour, hah a pound Of butter, six ounces of caster sugar, a good „incl;i of salt. Beat the butter a little to soften it. Mi* the salt and rice flour with thft flour and sift it. Add the and rub in the butter. lum it ou°to a floured board and knead to a soft paste that will roll easily without cracking Roil out, form into cakes, pinch the edges, and bake a pale biscmt colour in a slow oven. When quite cold, store in a tin w:tb a piece c-f greaseproof paper between the cakes. Roal; Cakes. —These delicious littio cakes will keep for weeks in .an airtight (in. Ingredients: Three ounces of flour,., three ounces of castor sugar, two ounce# of butter, four ounces of ground almonds, a few ida.ee cherries and sweet almonds, beaten egg to mix. Beat the batter to a cream, add tko sugar, almonds, itnd flour Mix welL Then arid enough beaten egg to make a soft paste thafi will pass easily through a forcing bat;., Pip. the mixture or. to greyed - tins, using o large roso tube—or it may be just put on the tins in little heaps, l ies? a gla:e cherry or blanched almond on jg tiflch and bake in a moderate oven ioi' ]■ fifteen to twenty minutes. :1