I was going to attach a picture to this post of LOADS of delicious biscuits - but I looked away briefly and this is the sole survivor of the batch - which is good going, because this recipe makes 60 biscuits!
When I was little my Mama (who I blogged about on Monday) used to make these biscuits - and I called them ginger Granthams, which always made her laugh. One year for my birthday all I wanted was my own batch of these, and she gave me a huge ice cream tub stuffed with my very own Grantham gingers, which I didn't even have to share. I did though. I'm nice like that.
450g caster sugar
1 egg, beaten
450g plain flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground ginger
approx 1" ginger root, grated finely
Cream the sugar with the butter until it looks light and fluffy. Beat in the egg with a spoonful of flour (this will stop the egg curdling the butter) then slowly sift in the flour, bicarb, baking powder and ground ginger.
Fold it all together then fold in the grated ginger root (this is optional, really, but I LIKE ginger, so I add it in for extra oomph and sticky ginger bits when it's baked).
Make the dough into small balls (teaspoon sized balls, spoon some out and roll it nicely round) and drop onto a non-stick baking tray. I strongly recommend those magic brown re-usable greaseproof baking sheets for this.
Bake at 150c in batches (I can fit 20 at a time on a tray so it took three batches) for around 20 minutes until they're light brown.
Let them cool completely before you eat them. They should be hollow with a nice, sticky, slightly gooey middle. Extra good dunked in tea or coffee. The outside is very crispy, and overall these might just be the greatest biscuit of all time. Apart from possibly Grasmere gingerbread. Which I'll blog about later this week!