TO-DAY’S RECIPE.
GINGER SPONGE SANDWICH. Beat together two ounces of butter and four ounces of golden syrup. Add one teaspoonful each of ginger and cinnamon. Gradually work in six ounces of flour and an egg beaten up with a tablespoonful of milk. This makes a very moist mixture, which should be baked in tw’O sandwich tins in a moderate oven. When cold make a butter icing filling by beating together two ounces each of butter and icing sugar.
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Bibliographic details
Star (Christchurch), Issue 19201, 15 October 1930, Page 10
Word Count
78TO-DAY’S RECIPE. Star (Christchurch), Issue 19201, 15 October 1930, Page 10
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