Beat well together ½ lb. flour, ½ lb. sugar, and 3 eggs. Add aniseed to taste. Drop on buttered pans, making small round cakes and bake slowly.
GORDON HIGHLANDER GINGERBREAD
Put in a mixing bowl ½ a lb. of flour, 2 oz. of brown sugar, 2 oz. peel, ¾ of an egg or 1 small egg, well beaten, ½ teaspoonful of soda mixed with ¼ of a cup of milk, ¼ oz. each of ginger, mace, and cinnamon, then beat into this slowly 3 oz. of butter that has been warmed in ½ pint of molasses.
Bake very slowly in a tin lined with buttered paper.
SCOTCH SHORT BREAD
Beat to a cream ½ lb. of butter and 1 lb. of flour and 5 oz. of sugar (fine), add 4 oz. ground almonds, mixing all thoroughly together. Roll out into 3 cakes about ½ inch thick. Ornament around the edges and prick the top with a fork. Bake in a moderate oven until a nice brown, about 20 to 30 minutes.
CRAMIQUE
(Belgium)