Gingerbreads

ginger biscuits

I had a craving for some ginger biscuits this morning and while Victoire popped out, I decided to rustle up a quick batch of these ginger tea-time treats.

Ingredients

  • 100g softened butter
  • 250g caster sugar
  • 250g self-raising flour
  • 1 large egg
  • 1tsp ground ginger

Method
Preheat your oven to 150 degrees C.

Cream the butter and sugar together with a wooden spoon until light and fluffy. Beat in the egg. Sift in the flour and ginger.

Mix well to bind it all together and form into small balls, about a tablespoon of the mix. This is a fairly dry mix so don’t be alarmed when it’s not too sticky.

Place the balls on a baking sheet (about 15 per tray). The balls flatten out in the cooking process, so space them well apart.

Bake in the centre of the oven for 25 minutes till lightly browned. They will come out slightly soft to the touch, but will harden when cooling on a wire rack.

Serving suggestion
I did mention that these were a tea-time treat, so get that big pot of tea going, because once you’ve had one of these you’ll be dunking them by the handfulls.

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