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
GRANTHAM GINGERBREADS
Lovely hollow gingerbread biscuits.
Provided by Louise071295
Time 45m
Yield Makes 30 gingerbreads
Number Of Ingredients 0
Steps:
- Heat oven to 150C, and well grease approx 3 or 4 baking trays. Cream marg and sugar until soft and then beat in the egg,
- Sieve the flour with the ginger, then add to the mixture, work to a firm dough. Turn the dough onto a lightly floured worksurface.
- Knead and then roll into small balls, about walnut size. Place them fairly well apart, on baking sheet.
- Bake in the oven for 20-30 mins until they are puffed up and lightly browned. Lift off and leave to cool.
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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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