Grantham Gingerbreads
These were my favourite Christmas biscuits as a child. The insides of the biscuits reminded me of underground caves and the memory, the cave thing and the taste, has stayed with me for over 20 years. A big thank you to my Mum for supplying the recipe!
125g margarine
250g caster sugar
125g light brown soft sugar
1 egg, size 2, beaten
275g self-raising flour
1.5 teaspoons ground ginger
demerara sugar to sprinkle
Cream the margarine till soft, then beat in the sugars.
Beat in the egg.
Sift the flour and ginger together and gradually work into the mixture to form a fairly soft dough. Roll into walnut-sized balls and place well apart on 2 or 3 greased baking sheets.
Flatten slightly and sprinkle with demerara sugar.
Bake in a pre-heated oven, 150c/300f/gas mark 2 for 35-40 minutes, until well puffed up and
lightly browned. Cool on a wire rack.
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