Two Grantham Gingerbread biscuits / cookies on a plate. One of the gingerbreads has been coated with dark chocolate on top.

Grantham Gingerbreads have a sweet crunchy shell with a hollow honeycomb centre. They are quite different to the other forms of gingerbread.

Ingredients

250 g (9 oz or 2 cups) self raising flour
1½ tsp ground ginger
115 g (4 oz or 1/2 cup) butter or baking margarine (softened)
340 g (12 oz or 1 2/3 cups) caster sugar
1 egg, lightly beaten

Grantham Gingerbread Recipe

Preheat the oven to 150°C (300°F or Gas mark 2 or 140°C for a fan oven).

Prepare two baking sheets by either greasing or lining with a non-stick tray liner.

In a medium bowl sift the flour and ginger, then mix together.

In a large bowl cream the butter and sugar together. I use a handheld electric whisk for this.

Add the egg to the butter-sugar mix about a third at a time, mixing in well.

Add the flour-ginger to the rest of the mix about a third at a time. Use a spoon to mix it in. The mixture will get quite stiff when you mix in the final third of the flour.

When well mixed take a piece of dough and roll into a ball about the size of a walnut (two tablespoons). Place on a baking sheet and do the same with the rest of the dough. There is no need to squash the dough balls at all, they naturally flatten out when cooking.

Bake in the centre of the oven for 40-45 minutes.

When cooked cool on a wire rack. I added dark chocolate as a topping to half of my batch.

Store in an airtight container or biscuit / cookie tin.

8 Responses to Grantham Gingerbread Recipe (Ginger Crunchies)

  1. Goonie says:

    Looks tempting! but are you sure about the timing ’cause I know you’re not supposed to bake cookies for more than 15 minutes, but I’ve done it just like you said and they came out solid rock. Also they didn’t crack beautifully like the picture.

    • Hi Goonie

      40-45 minutes is correct, I’m not sure what went wrong with yours. They should come out crunchy and hollow, not solid.

      You could try adding some more raising agent (baking powder), possibly the self raising flour you have doesn’t contain as much as the flour I used.

      Dave

      • Goonie says:

        Hi Dave,

        I’ve changed the SR flour brand and tried it again, it came out better than previous one but still a bit solid.
        I think it doesn’t contain butter enough, or is the dough supposed to be sandy?

        and thank you I really like your recipes and how you affirm every step with a picture I really appreciate it.

    • Jerry Wayne says:

      I cook mine at 140c but only for 20 mins, just till they start to turn light brown. This comes from my Mums recipe which is the same apart from cooking time, I have made them for many years and they always come out perfect. crunchy on outside and slightly chewy on inside. Eating one I made today umm Perfect!

  2. Hi Goonie, have you managed a successful batch yet? I’ve been making these for years (from and old Good Housekeeping recipe book my mum had when I was a child, if I remember correctly!). I think perhaps your problem may be something to do with squishing the dough together too much when you roll it into balls? Try just making them into rough balls, not squishing the mixture together too much…then you’ll get the cracks and the hollow centre :-) Hope that helps!

    • Thanks very much for chipping in with that advice Cakey Bakey Goodness! This recipe is from an old Good Housekeeping book I have, I wonder if it’s the same one? Cookery in colour I think it’s called. It has colour photos of some the recipes. Unfortunately my copy has fallen apart, and the photo pages aren’t numbered, the recipes don’t give descriptions of what they’re like either. So you have to guess from the ingredients and instructions as to how the recipe will turn out.

  3. Jerry Wayne says:

    I also put way more ginger in, 2 tbs I like them to be very gingery, have also added whiskey but you need to balance liquid with more flour. Stem ginger cut into small pieces can be added too. Good luck

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