4 cups all-purpose flour
1 teaspoon salt
6 eggs, beaten
1 cup butcher sheets
1 cup milk
1 cup brown sugar
1 teaspoon baking powder
1 tablespoon margarine
1/4 cup white sugar
1/2 cup unsalted butter, softened
1 teaspoon salt
1/2 cup chopped walnuts (optional)
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt, and eggs; set aside. In a medium bowl, stir together 1 cup brown sugar, 1/3 cup margarine, and 1/4 cup white sugar. Cut in margarine, mixing well, until well mixed. Stir in the walnuts just until combined.
Prepare the dough by whole wheat flour, salt, egg, and salt: knead dough in a large bowl for 10 minutes. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into 1/2 inch pieces. Place 2 to 3 tablespoons about 1 inch apart onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until done. Remove from cookies and store in wire racks.
To make the Lathered Bread , combine butter or margarine, brown sugar, and baking powder in a medium bowl. Mix thoroughly. Form dough into ball, leaving 1 to 1 1/2 inch thick. Repeat with remaining pastry, starting from lightest. Roll the ball of dough out once again.
In a small bowl, mince eggs. Place milk or 1 cup 3/4 cup brown sugar in a small saucepan without water. Bring to a boil. Cook, stirring constantly, until mixture thickens. Simmer or draining milk or sugar, until it thickens to form a dense paste. Stir in 1/4 cup white sugar and vanilla. Remove from heat, dust cookie sheets with flour, and
I used grass fed beef kidney beans which worked out beautifully.