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This is a biscuit (cookie) recipe that my mother used to make when I was a child. It is disturbingly simple with hardly any ingredients, and nothing exotic in there at all. The kind of recipe that you bypass in favour of chocolate chip.

These biscuits are great! They go incredibly crispy right the way through and are very light. Not “short” or heavy in texture. They keep well in an airtight container and the ingredients cost pretty much nothing.

I have no idea why they are called Grantham gingerbreads as there is nothing bread-y at all in their texture.

Grantham gingerbreads

9oz self raising flour
1 level tsp ground ginger
4oz butter
12oz caster sugar
1 egg beaten

Preheat the oven to 160º C and get 2-3 baking trays ready (line with baking paper or lightly grease).

Sift the flour and ground ginger. Cream the butter and sugar and beat in the egg. I do this in my Kenwood mixer. Add the flour and mix until clumpy crumbs form. It probably won’t go into a handy big lump in the mixer but you can use your hands at this point and squash into a large ball.

Roll into walnut sized balls and place on baking trays.  Bake 30-40 mins till crisp & dark golden.

Sorry about the looseness on time. I have a fan bake oven and it cooks them in about 30 minutes.

Photo coming.

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