Ormskirk Gingerbread

This old original 150 years old recipe makes 50 biscuits.
Cream together 1/2 lb of butter and soft sugar, then add in this order 1/4 lb melted syrup, 1/4 lb treacle, a pinch of cinnamon, 1/4 oz ground ginger, 2 oz grated lemon peel and gradually mix in 11/4 lb flour. Rollout to thickness of 1/4 inch, cut with circular cutter, cook in moderate oven for 1/2 hour until golden brown.

The late Margaret Ashcroft
From Rufford with Holmeswood Millennium Cook Book