This recipe has been in our family since I was a child.
The “Grantham Gingerbread Shop” no longer exists (we loved to go there as children), although I believe a local bakery still makes them. You can read about the history of this biscuit here Hawkens Gingerbread | About Us & The History of Grantham
Ingredients
- 4 oz Margarine
- 4 oz caster sugar
- 1 tblsp egg (beaten)
- 4 oz self-raising flour
- 4 teaspoon ground ginger
Method
- Cream margarine and sugar
- Stir in egg
- Mix ginger with the flour and sieve into wet mixture
- Roll into small balls and place on greaseproof paper on baking tray
- Bake for 45 min on a low shelf at 140C (120C fan / Gas 1)
- cool and eat