Grantham gingerbreads

1 batch

Ingredients

Quantity Ingredient
1 Stick (1/2 cup) butter
1½ cup Plus 3 tb. sugar
1 Egg; beaten
2¼ cup Self-rising flour
2 To 3 tsp. ground ginger

Directions

Grease two cookie sheets. Heat oven to 350 F.

Cream the butter and sugar together. Add the egg, beating well. Add flour and ginger gradually, beating until well-blended. Form into balls about the size of a walnut and place them well apart on greased cookie tins.

Bake in the oven for 30 to 40 minutes. (Kluger's note: On my insulated cookie sheets, it took 40 minutes.) The gingerbreads will be pale in color and the tops will crack. The insides will have hollow places in them.

Yield: About 30.

Kluger writes: "I have changed the ounces and grams in the English recipe to our regular measures and, again, adapted the hand-mixed method to the electric mixer."

From Grantham, England, c. 1740. In Special Writer Marilyn Kluger's 10/21/92"Gingerbread: When the Air is Nippy and the Fire is Crackly, a Little Spice is Nice" article in "The (Louisville, KY) Courier-Journal." Pg. C8. Typed for you by Cathy Harned.

Submitted By CATHY HARNED On 11-26-94

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