Wednesday, 28 January 2015

Grantham Gingerbread Recipe Revisted

I posted this recipe four years ago, but I thought it demands a re-visit due to it's simplicity of biscuitiness! Now I'm not a huge fan of the gingernut, but the balance of ginger in these Grantham Gingerbreads is just right!

These aren't strictly gingerbreads as we know them - they are more like crunchy biscuits. But that's what they're called, so I'm gonna go with it! Either way, they are a real treat with a cuppa!

100g butter
350g caster sugar
1 egg, beaten
250g self raising flour
1 level teaspoon ground ginger


Beat the butter and sugar until they are pale and creamy. Next, beat in the egg and then sift the flour and ginger into the mix. This should come to form a firm dough. Now roll out little balls of dough (the size of a walnut) and place on a greased baking tray, with enough room for them to spread. Bake in a preheated oven at 150ÂșC for 40-45 minutes until they are hollow.

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