Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 133

Furniss’s recipe is a trade secret. The ingredients include flour, syrup, sugar and shortening (a vegetable fat is now favoured), plus spices and a raising agent. The biscuits are cut with a wire cutter to give a rough surface. Published recipes have flour, butter and sugar in the proportions 2:1:1. The flour is combined with baking powder and bicarbonate of soda, spices - ginger, cinnamon, mixed spice and lemon zest - and granulated sugar. These are bound with a little Golden Syrup to form a coherent dough.