TODAY’S RECIPE
GINGER FLAPJACKS 6oz rolled oats, J teaspoon ground ginger, l£oz sugar, 2oz butter, 1 tablespoon water. Warm together the sugar, butter, and water until dissolved. Cool slightly, and stir in the rolled oats and ginger. Place in two greased six-inch sandwich tins, and bake in a moderate oven until golden brown, for a half to threequarters of an hour. Cut into triangles while still in the tin. Leave a few minutes before turning out.
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Bibliographic details
Southland Times, Issue 24547, 23 September 1941, Page 8
Word Count
76TODAY’S RECIPE Southland Times, Issue 24547, 23 September 1941, Page 8
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