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Grantham Gingerbread Biscuits (Cookies) Recipe

Grantham Gingerbread Biscuits (Cookies)

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Grantham Gingerbread Biscuits (Cookies) are my wife's favourites. She often asks me to cook a batch, then takes them to work with her to pass round amongst her workmates. After trying the recipe, you can strengthen or weaken the ginger taste by regulating the amount of ginger you add.

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

Ingredients for Grantham Gingerbread Biscuits (Cookies)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
To make about 30 cookies:
4 oz
self-raising flour (self-rising flour)
3 teaspoons
ground ginger
4 oz
butter
4 oz
Demerara (turbinado) sugar

 

How to Cook Grantham Gingerbread Biscuits (Cookies)

  1. Sieve (strain) the flour into a mixing bowl to ensure that it is free of lumps then add the ground ginger and stir well. Add the butter and the sugar and mix together well using your hands.
  2. Take a little of the mixture in your hands and roll into a ball about 1" (2.5cm) in diameter. Place this on a flat baking tray that has been very lightly oiled or greased with butter. Repeat this, making sure the balls are well spaced since the dough will spread during cooking.
  3. Place the baking tray into a preheated very low oven (Mk 2 - 300ºF - 150ºC) for about 20-25 minutes. Remove the biscuits and place them on a wire cooling rack if you have one - otherwise a large flat plate will work. As you remove them, they will still be moist and flexible so it's best to use a slice to move them.
  4. If you don't have a wire cooling rack and are using a flat plate, after about 10 minutes of cooling, turn the biscuits over to allow the other side to cool and dry also. Once cold, they can be stored in an airtight container for up to one week.

 
Graham GRAHAM'S HOT TIP:
The balls of dough will level themselves out during the slow cooking process but, if you wish, after about 15 minutes, very gently pat the top of each biscuit with a broad, flat knife or fish slice, to remove air that sometimes builds up in the middle of the cookie.
 
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Reviews of Grantham Gingerbread Biscuits (Cookies)

Rating 4 out of 5 - Many cooks will make this recipe again March 12 2015
I never thought of myself as being able to make cookies but these looked so easy I thought I'd give them a try. 100% success. Really easy and very tasty. My husband has eaten most of them, now he's going through the kitchen cupboards seeing if I hid any away!
(1 review)
 

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