May 13, 2014

Grantham Gingerbreads (cookies)

These ginger-breads are what we call cookies in America. I have been looking at this recipe for a while and today was the day to give the recipe a try. These cookies, which hail from Lincolnshire, England, are golden and crunchy when you take a bite.  Besides, what is there not to like about a cookie?


1 stick of butter (8 tbsp)
1/2 cup of sugar (granulated)
1 medium to large egg
1 1/2 cups of all purpose flour
1/2 tsp baking soda
1 tsp ground ginger
a pinch of salt

Preheat oven to 325 degrees F. Place parchment paper on 2-3 baking sheets. Cream the butter, sugar, and egg together.  Add the salt, baking soda, ginger to the mixture. Mix well.  Add the flour about 1/2 cup at a time until it is all used. Pour the mixture onto a lightly floured surface and knead a little until it is smooth.  Shape the dough into 24 little balls, about 1 1/2 inch in size or use a small scoop.  Place them on baking sheets about 2-3 inches apart, enough room for them to spread out. Bake for about 30 minutes or until a light golden color. Transfer to a wire rack and allow to cool.  Enjoy!