Grantham Ginger Biscuits
from the kitchen of Sharmagne Leland-St. John

4 ounces sweet cream butter
4 ounces caster sugar
1 medium egg, beaten
8 ounces plain flour
Pinch of salt
½ teaspoon baking soda
1 teaspoon ground ginger

Preheat oven to 325° F.

Butter three baking sheets. (or use parchment paper)

Cream the butter and sugar together then and beat in the egg.
Sift the flour, salt, baking soda and ginger into the creamed
mixture. Mix until it forms a dough. Turn dough onto a lightly
floured board and knead lightly until it is smooth. Form 24
little balls by rolling bits of the dough between the palms of
your hands.

Place the balls on the baking sheets, allowing room for them to
spread. Bake for 30 minutes or until pale golden. Transfer to
a wire rack and allow to cool.

EDITOR'S NOTE:
These are great served warm with devon cream and a combination
of Earl Grey and English Breakfast tea steeped together


 

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