Week 1 Grantham Gingerbread #GBBOBloggers2018 #GBBOBakeoftheWeek
We’re all happy that Bake Off is back on the TV and for the third year running, we’re baking along with some other lovely bloggers.
We decided to make a regional biscuit and after some Googling, we came across a recipe for Grantham Gingerbread.
It was biscuit week on the GBBO and KayCee made Grantham Gingerbread for our first bake along. We live in Lincoln and wanted to make a biscuit that was first made in Lincolnshire.
The Grantham gingerbread recipe is said to be the oldest biscuit recipe in the country, first made as a mistake by William Eggleston in 1740. It is said that he was supposed to making Grantham Whetstones, a hard flat biscuit that was the earliest form of biscuit made for sale, but he mixed up the ingredients and the Grantham Gingerbread was born.
- 100 grams of butter
- 350 grams of caster sugar
- 1 large egg, beaten
- 250 grams of self-raising flour
- 1 – 2 tbsp of ground ginger
- Heat the oven 150°C and grease 3-4 baking trays.
- Cream the butter and sugar until soft then beat in the egg.
- Sieve the flour with the ginger then add to the butter mixture and mix well, forming into a dough.
- Wrap in clingfilm and chill in the fridge for 30 minutes.
- Turn the dough on to a lightly floured surface. Knead and form into walnut sized balls.
- Place them on the baking sheet, spaced well apart.
- Bake in the oven for 20-30 minutes until the biscuits are puffed up and lightly brown.
- Remove from the oven and transfer to a wire rack to allow them to cool.
To see our recipes from previous years, click here