Grantham Gingerbreads
Grantham Gingerbreads are crisp, lightly browned cookies infused with warm ginger flavor, perfect for teatime or festive occasions, appealing to those who enjoy spicy, buttery treats.
Ingredients
Instructions
- Whisk butter and sugar together in a bowl until pale and fluffy.
- Gradually beat in the beaten egg.
- Sift the self-rising flour and ginger into the mixture.
- Work in with a fork until fairly firm dough is obtained.
- Roll dough into small balls about the size of a walnut.
- Place them on buttered baking sheets, spaced apart.
- Bake in the oven at 150°C (300°F) or gas mark 2 for 40 to 45 minutes, until crisp, well risen, hollow, and very lightly browned.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can substitute half of the self-rising flour with whole wheat flour for a nuttier taste. Ensure that the dough is not overworked to keep the gingerbreads light and airy. If you prefer a spicier kick, adding a pinch of ground cloves or allspice can enhance the flavor profile.
Serving Suggestions
These Grantham Gingerbreads are delightful on their own, but they also pair beautifully with a cup of tea or coffee. For a festive touch, serve them alongside a Pine-O-Frost Drink. They can be enjoyed as a sweet treat after meals or as a snack throughout the day. Consider serving them with a side of cream cheese frosting for added indulgence.
Storage & Reheating
Store any leftover gingerbreads in an airtight container at room temperature for up to a week. For longer preservation, you can freeze them in a single layer, then transfer to a freezer bag for up to three months. To reheat, simply pop them in a low oven for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Grantham Gingerbreads contains roughly 636 calories, with 4g protein, 38g carbohydrates, and 54g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1268mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour, but you'll need to add baking powder to achieve the same rise. For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and a pinch of salt to mimic the effects of self-rising flour.
How can I make these gingerbreads less sweet?
To reduce the sweetness, consider cutting the castor sugar by a third, or substitute some of the sugar with unsweetened applesauce. This will not only lower the sugar content but also add moisture to the gingerbreads.
Can I add nuts or dried fruit to the dough?
Absolutely! Chopped nuts like walnuts or pecans, or dried fruits such as raisins or cranberries, can be mixed into the dough for added texture and flavor. Just be sure to adjust the baking time slightly if you add a significant amount of additional ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).