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1 Stick (1/2 cup) butter 2 1/4 c Self-rising flour
1 1/2 c Plus 3 tb. sugar 2 To 3 tsp. ground ginger
1 Egg; beaten
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.
Yields
1 batch
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