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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:
55mins
Yields:
Units:

ingredients

directions

  • 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.
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"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."
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  1. spice cake
    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.
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