In this video I demonstrate how to make and bake Grantham gingerbread. My first encounter with this delicious confection was as a child at the famous Goose Fair in Nottingham, England. I have loved it ever since!
Grantham Gingerbread Recipe
Makes around 16 biscuits
100 grams of butter.
340 grams of caster sugar.
1 large egg, beaten.
250 grams of self-raising flour. To make self-raising flour add two teaspoons of baking powder to every 200g of plain flour and dry whisk to mix it thoroughly.
2 tablespoons of ground ginger.
Preheat the oven to 150 degrees centigrade (300˚F or 140˚C for a fan oven).
Prepare 2–3 baking sheets either by greasing or lining with a non-stick liner.
Beat the butter and sugar together and then gradually beat in the egg. Adding a teaspoon of the flour with each addition of egg will prevent the mixture from curdling. Due to the high sugar content the mixture will not cream but will be a crumble.
Sieve the flour and the ginger and add to the mixture.
Form into a ball and wrap in cling film.
Chill the mixture in the refrigerator for 20–30 minutes to make it easier to handle.
Remove the mixture from the refrigerator and work it into a paste.
Using the palms of your hands, shape into small balls, about walnut size. Place well apart on the baking sheets. The balls will flatten out whilst baking.
Bake until puffed up and lightly browned—around 30 minutes.
Cool on a wire rack.
Grantham, Lincolnshire, UK: Birthplace of Sir Isaac Newton, the first Female Prime Minister Margaret Thatcher, and Grantham Gingerbread!
01:06 Mixing the gingerbread dough
07:08 Shaping the gingerbread
08:30 The Reveal
09:11 Ready to eat 😋
09:23 Summary slideshow
10:32 End screen and links
Thanks for watching!