Grantham (Lincolnshire UK) Gingerbread
Ingredients
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100 grams of butter
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340 grams of caster sugar
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1 large egg, beaten
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250 grams of self-raising flour
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2 tbsp of ground ginger
Method
1. Preheat the oven to 150 degrees centigrade (300 F or 140 C for a fan oven).
2. Prepare 2-3 baking sheets either by greasing or lining with a non-stick liner.
3. Beat the fat and sugar together and then gradually beat in the egg. Adding a teaspoon of the flour with each addition of egg will prevent the mixture from curdling. Due to the high sugar content the mixture will not cream but will be a crumble.
4. Sieve the flour and the ginger and add to the mixture.
5. Form into a ball and wrap in cling film.
6. Chill the mixture in the refrigerator for 20-30 minutes to make it easier to handle.
7. Remove the mixture from the refrigerator and work it into a paste.
8. Using the palms of your hands, shape into small balls, about walnut size. Place well apart on the baking sheets. The balls will flatten out whilst baking.
9. Bake until puffed up and lightly browned - around 30 minutes. If you bake them for too long or the temperature is too high, the biscuits become flat and hard.
10. Cool on a wire rack.
