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Wafer Gingerbread

Pour seven fluid ounces of treacle into a basin and with a wooden spoon mix in two ounces each of warmed butter and moist sugar, half that quantity of ground ginger, and lastly eight ounces of sifted flour; stir well until quite smooth. Turn it onto a slightly greased baking-sheet, rolling it out very thin, put in a slow oven and bake. Take out and cut into squares while still hot, roll them into shapes, and let them get cold.