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Grantham gingerbreads


Makes: about 30
timePrep time: 15 mins
timeTotal time:
Grantham gingerbreads
Recipe photograph by Toby Scott
These have a deliciously chewy crust and hollow centre and are delicious with a cup of tea

Makes: about 30
timePrep time: 15 mins
timeTotal 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 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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

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.
  1. 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.
  2. 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).
  3. 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.

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