Grantham Gingerbreads


makes 30
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


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.

What did you think?

16 people have helped to review this recipe. Thankyou!

Grantham gingerbreads
posted by Debbie Booth @ 08:48AM, 8/28/10
I made this for the first time yesterday and they are totally amazing better than the ginger biscuit you get in the shops. I live in Grantham and they do not make them anymore in the town.

Try them they are delicious.
posted by D Jewitt @ 03:18AM, 10/02/11
I used to make these when I was younger and have been looking everywhere for the recipe as it was lost a long while ago, I am going to start making them again
Sweet and gingery
posted by E. Everett @ 05:21PM, 6/08/12
This is the best recipe I have used but I did add some extra ginger to give them a real zing. So easy and family love them
Ultimately variable recipe
posted by Tina Hillier @ 11:29AM, 12/19/12
Have looked long and hard for this recipe. It was in a Home and Freezer Digest in the 70s.
Agree with the previous poster it needs more ginger. I have also added crystallised ginger and also replaced the ginger with mixed spice and added chopped dried fruits. Dates apricots sultanas.

Also see categories;

Ginger Cakes and Biscuits
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