Prep 10 mins
Cook 45 mins
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.
- 1 cup all-purpose flour
- 1 teaspoon ginger
- 4 -5 teaspoons baking powder
- 1⁄2 cup softened butter
- 1 1⁄2 cups sugar
- 1 egg, beaten
- 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.