1 stick (8 Tbsp)4 oz (100 g) butter
350 g (12 oz) caster sugar (superfine granulated)
1 egg, beaten
250 g (9 oz) self raising (self rising) flour
1 level tsp (5 ml) ground ginger
350 g (12 oz) caster sugar (superfine granulated)
1 egg, beaten
250 g (9 oz) self raising (self rising) flour
1 level tsp (5 ml) ground ginger
method
1. Whisk the butter and sugar together in a bowl until pale and fluffy. Gradually beat in the egg.
2. Sift the flour and ginger into the mixture and work in with a fork until a fairly firm dough is obtained.
3. Roll the dough into small balls about the side of a walnut and put them on buttered baking sheets, spaced apart.
4. Bake in the oven at 150°C (300f) mark 2 for 40 - 45 minutes until crisp, well risen, hollow and very lightly browned.
2. Sift the flour and ginger into the mixture and work in with a fork until a fairly firm dough is obtained.
3. Roll the dough into small balls about the side of a walnut and put them on buttered baking sheets, spaced apart.
4. Bake in the oven at 150°C (300f) mark 2 for 40 - 45 minutes until crisp, well risen, hollow and very lightly browned.
serving amount
makes 30
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