*Grantham White Gingerbread*
Makes about 24 pieces This is quite different than the dark treacle based cake we usually associate with Gingerbread. Instead they are lovely and crisp at the edges, chewy in the middle gingerbread biscuit/cookie that is not entirely uncomfortable with being dunked. Delicious! 115g of butter (1/2 cup) room temperature 275g soft light brown sugar (1 1/4 cups packed) 1 large free range egg 225g of self raising flour (1 1/2 cups plus 2 TBS) 1 level tablespoon of ground ginger (Yes, this is correct 1 TBS) Preheat the oven to 160*C/325*F/ gas mark 3. Butter a large baking sheet. Set aside Cream the butter and brown sugar together with a wooden spoon until light and fluffy. Beat in the egg. Sift the flour and ginger into the bowl and stir together until you have a firm dough. Knead gently a few times to totally incorporate and then break off into 24 equal pieces, rolling each into a ball and placing it onto the buttered baking tray. Leave plenty of space for them to spread out. Bake in the centre of the oven until very pale golden brown and crisp, about 30 minutes baking time. allow to stand on the tray for about 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container. Note: Mine did run together a bit when baking, but that was not a problem as I used a very small spatula to cut mark cuts in them before they cooled and before lifting them off of the baking tray. |