Grantham gingerbreads
Makes: about 30
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Grantham gingerbreads
These have a deliciously chewy crust and hollow centre and are delicious with a cup of tea
Makes: about 30
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
105Kcal
Fat
3gr
Saturates
2gr
Carbs
19gr
Sugars
12gr
Fibre
0gr
Protein
1gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 100g soft butter
- 350g caster sugar
- 1 large egg, beaten
- 250g self-raising flour
- 1½-2 tbsp ground ginger (to taste)
Step by step
Get ahead
The biscuits keep in an airtight container for at least a week.
- Heat the oven to 150°C, fan 130°C, gas 2 and line 2 baking trays with baking paper. Beat the butter and sugar together in a bowl until crumbly and pale, then gradually mix in the egg.
- Sift the flour and ginger into the bowl and combine to make a dry, sandy mixture. Taking about 2 tablespoons of mixture at a time, press firmly into small balls (2.5-3cm in diameter). Put them on the lined trays, spaced apart to allow for spreading (there’s no need to flatten them).
- Bake for 25-30 minutes until pale golden and risen with a crisp bottom, and lift easily from the paper. They should be hollow, with a honeycomb-like texture inside. Cool on a wire rack.
