Grantham Gingers – Willey’s Weekly Bake 142



These were a request of my mum’s who had these often as a child and hadn’t had them for many years. I can’t take the credit for this recipe but I did add more ginger as I thought it wouldn’t be gingery enough and even after my batch I didn’t think so but this is down to personal choice so adapt the recipe as you please. I love these biscuits the high  sugar content causes them to puff up and be hollow in the middle.


  • 100g Butter
  • 350g Caster sugar
  • 2 tsp of Ground Ginger
  • 1 large egg
  • 250g of Self Raising flour


  1. Pre-heat the oven to 150 degrees Celsius
  2. To start with cream the butter and sugar together until light and fluffy. JPEG image-31D555A91BF4-8
  3. Beat the egg into the butter mix. JPEG image-31D555A91BF4-6
  4. Sift the flour and ginger into the batter.JPEG image-31D555A91BF4-2
  5. Beat on a high speed until it forms a soft dough. JPEG image-31D555A91BF4-10
  6. Roll the dough into walnut sized balls and place on a baking tray lined with telfon sheet or baking paper. JPEG image-31D555A91BF4-4
  7. Bake in the oven for 30-45 minutes until golden.
  8. Enjoy warm or dunked in a cup of tea of coffee.

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