Period Ginger Crisps

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donna

Brev. Brig. Gen'l
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Now Florida but always a Kentuckian
There are several recipes on the forum using Ginger. It was a popular spice during this era.

Ginger Crisps

Cream one-half cup of butter with one half cup of sugar, add one cup molasses, one teaspoon each of cinnamon and nutmeg, one teaspoon ginger, one teaspoon of salt, two teaspoons baking powder, and flour to make stiffish dough. Roll thin, cut out with cutter and bake in quick oven.

From "Old Time Recipes To Enjoy", "The Kentucky Explorer Magazine"
 
Last edited:

Fairfield

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Dec 5, 2019
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Closely related to Ginger Crisps are Ginger Fairlings which are known all over the northern part of Scotland. This recipe is from the island of Shapinsay and it is old as dirt (the recipe, that is 🙂).

Grease a cookie tin and pre-heat oven to 350°

4 oz Butter [1/4 lb. or ½ Cup]
6 oz. Self Rising Flour [about 2/3 – ¾ Cup]
1 level teaspoon ginger [ground, abt. 1 oz.]
1 level teaspoon syrup [1 oz.] *
Pinch of Baking Soda
3 oz. Caster Sugar [3 Tbl.] **

Melt butter and syrup.
Sift flour, baking soda, sugar and ginger; mix this into butter & syrup.
Roll into balls (abt. 1 ordinary teaspoon)

Bake abt. 15-18 minutes (til a warm brown color)

*Syrup on the other side of the Atlantic usually refers to Golden Syrup (or Light Treacle) – not Maple Syrup. Lyle’s (a British brand) Golden Syrup is often available in stores. I simply use corn syrup.

** Caster Sugar is nothing more exotic than a grain of sugar that is finer than granulated but not as fine as Super Fine. You can use “superfine sugar” but I merely put ordinary granulated sugar into the blender and let it go for a few minutes—stopping it before it becomes too fine. Not a big deal.
 
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