Grantham Gingerbreads Recipes
GRANTHAM GINGERBREADS
If you don't like ginger don't let the title put you off. These biscuits are light and crunchy with a hollow centre and only very faintly spiced. This British recipe comes from my 1960's Good Housekeeping- the book that taught me how to cook. The plain flour and baking powder can be replaced with 9oz self-raising flour if preferred, though I like to make my own.
Provided by spice cake
Categories Breads
Time 55m
Yield 30 biscuits
Number Of Ingredients 6
Steps:
- Grease 2-3 baking trays.
- Cream together the butter and sugar and beat in the egg gradually.
- Stir in the flour, baking powder and ginger until you have a fairly firm dough.
- Roll into small, walnut sized balls and put on the baking tray.
- Bake for 40-45 minutes at 330F, gas 2, until crisp, hollow and very lightly browned.
Nutrition Facts : Calories 84, Fat 3.3, SaturatedFat 2, Cholesterol 15.2, Sodium 72.6, Carbohydrate 13.4, Fiber 0.1, Sugar 10, Protein 0.7
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- Heat the oven to 150°C, fan 130°C, gas 2 and line 2 baking trays with baking paper. Beat the butter and sugar together in a bowl until crumbly and pale, then gradually mix in the egg.
- Sift the flour and ginger into the bowl and combine to make a dry, sandy mixture. Taking about 2 tablespoons of mixture at a time, press firmly into small balls (2.5-3cm in diameter). Put them on the lined trays, spaced apart to allow for spreading (there’s no need to flatten them).
- Bake for 25-30 minutes until pale golden and risen with a crisp bottom, and lift easily from the paper. They should be hollow, with a honeycomb-like texture inside. Cool on a wire rack.
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