Grantham Gingerbreads

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.

• Ready In: 55 mins
• Yields: 30 biscuits

Ingredients

• 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

Directions

1. Grease 2-3 baking trays.
2. Cream together the butter and sugar and beat in the egg gradually.
3. Stir in the flour, baking powder and ginger until you have a fairly firm dough.
4. Roll into small, walnut sized balls and put on the baking tray.
5. Bake for 40-45 minutes at 330F, gas 2, until crisp, hollow and very lightly browned.