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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.”
READY IN:
55mins
YIELD:
30 biscuits
UNITS:
US

Ingredients Nutrition

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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