Grantham Ginger Biscuits A traditional crusty flavourful biscuit.
Ingredients
- 100g Soft Butter
- 350g Sugar
- 1 Large Beaten Egg
- 250g Self Raising Flour
- or 237g Flour + 13g Baking Powder
- 1½ - 2 tbsp Ground Ginger (We use 1½ or
4½tsp)
- or Caraway Seed
- Bake 150c or 305f 25- 30 minutes. For us it's 30, if stuck let the tray cool.
From a "Bargain Hunt" episode!
Method
- Combine the Butter and Sugar then add the Beaten Egg
- Mix (separate bowl) Flour and Ground Ginger thoroughly.
- Add the Flour/Ginger. Mixture should be dry and crumbly.
- Make balls (about 28g), place on trays about 4cm 1.5in apart (tray 10x16 4x3)
- Bake - Tops should rise, bottom should be a bit soft and slightly brown.
- Cool on wire rack.
- Biscuits should be fairly hard with a honey comb appearance.
Notes
- To sweet for us - try 300g sugar.
- The original biscuit used Caraway Seed (Savory). Ginger was a mistake (1740's) but proved to be popular.
Unique and Delicious. Not going to impress the health food crowd. Hard to image a "Sweet Tooth" that would not be satisfied!