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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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If you don't like ginger don't let the title put you off. These biscuits are light and crunchy with a hollow centre and only very faintly spiced. This British recipe comes from my 1960's Good Housekeeping- the book that taught me how to cook. The plain flour and baking powder can be replaced with 9oz self-raising flour if preferred, though I like to make my own. Ingredients:
1 cup all-purpose flour |
1 teaspoon ginger |
4 -5 teaspoons baking powder |
1/2 cup softened butter |
1 1/2 cups sugar |
1 egg, beaten |
Directions:
1. Grease 2-3 baking trays.
2. Cream together the butter and sugar and beat in the egg gradually.
3. Stir in the flour, baking powder and ginger until you have a fairly firm dough.
4. Roll into small, walnut sized balls and put on the baking tray.
5. Bake for 40-45 minutes at 330F, gas 2, until crisp, hollow and very lightly browned.
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