Gingernut Biscuits

The English use golden syrup.
Try it if you can find it at a specialty store.

1 cup unbleached flour
1 1/4 teaspoons freshly ground ginger
1 teaspoon baking soda
3 tablespoons granulated sugar
3 tablespoons margarine
2 tablespoons maple syrup or golden syrup

Preheat oven to 375 degrees F.

Sift flour, ginger and baking soda into a large mixing bowl, toss in the sugar, then lightly rub in the margarine with your fingertips until the mixture is crumbly.
Add syrup and mix all together to form a stiff paste.

Divide paste into 16 equal pieces by cutting the mixture in half, then each half into halves and so on.
Make sure that each cookie is the same size.
Toll each piece into a ball between the palms of your hands.
Place each ball on a large, lightly greased baking sheet, leaving plenty of room for each to expand.
Using a wooden spoon, press down on each one to flatten it slightly.
Put into the oven and bake for 10 to 15 minutes until they are done.

Remove from the oven and leave on the sheet for a little while. Using a spatula, place each on a wire rack for final cooling.
Eat immediately with vanilla ice cream or store in an airtight container.

Queen Elizabeth Cake

1 cup boiling water
1 cup chopped dates
1 teaspoon baking soda
1/4 cup butter or shortening
1 cup granulated sugar
1 egg
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup nuts, chopped
1 1/2 cups sifted flour
1 teaspoon baking powder

Add the baking soda to the dates and pour the boiling water over them.
Set aside to cool.
cream shortening.
Add sugar and blend well.
Beat in the egg and vanilla extract.
Mix and sift the flour, baking powder and salt and add alternately to the creamed ingredients with the cooled date mixture and nuts.
Bake in a greased 12 x 9-inch pan at 350 degrees F for 30 to 35 minutes. Prepare icing.

When cake is done, remove from oven and spread icing over hot cake.
Return to oven until icing is golden brown.

Icing
5 tablespoons brown sugar
2 tablespoons cream
3 tablespoons butter
1/2 cup coconut

Mix in a small pan and boil for three minutes.
Pour and spread over cake.
Return cake to oven for a few minutes.

Cream Teas (Scones)

Always serve on pretty doilies, use pretty pots for the preserves and a special spoon for the preserves.

2 cups all-purpose flour
1 1/3 tablespoons butter (at room temperature)
1 1/2 tablespoons superfine sugar
1/4 teaspoon salt
1/2 cup raisins (optional)
2/3 cup fresh milk
Flour (for rolling out)
1/2 pint heavy cream

Preheat oven to 425 degrees F.

Sift flour into a large mixing bowl and then rub in the butter, using your fingers, until it resembles coarse meal.
Stir in the sugar, salt and raisins, if desired.
Then add milk slowly, stirring with a fork.
Use your hands to finish the mixing process and knead the mixture to a soft dough.
If you’re in a low humidity area, you may need to add a little more milk.
Turn the dough out onto a lightly floured working surface and roll out to about a 3/4-inch thickness with a rolling pin.
Cut scone shapes using a crinkled pastry cutter.
Make firm cuts.
When you’ve cut as many as you can, knead the mixture again and continue to cut until all the mixture is used up.
Place scones on a greased baking sheet, leaving a little space between each, and bake for 12 to 15 minutes until golden brown.
Turn out on a wire cooling rack.

To serve, slice horizontally in half.
Spread a little butter onto the surface, then spread on a glob of strawberry or red raspberry preserves.
Pipe on a good helping of whipped heavy cream using a pastry bag and a large star-shaped tube.
Place each half on an oval serving plate on which you’ve placed a white napkin or doily.
Eat while hot.
Serve with a pot of freshly brewed loose-leaf tea.