Grantham Gingerbread Biscuits (Cookies)

Serves: To make about 30 cookies

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

4 oz - self-raising flour (self-rising flour)

3 teaspoons - ground ginger

4 oz - butter

4 oz - Demerara (turbinado) sugar

Sieve (strain) the flour into a mixing bowl to ensure that it is free of lumps then add the ground ginger and stir well. Add the butter and the sugar and mix together well using your hands.
Take a little of the mixture in your hands and roll into a ball about 1" (2.5cm) in diameter. Place this on a flat baking tray that has been very lightly oiled or greased with butter. Repeat this, making sure the balls are well spaced since the dough will spread during cooking.
Place the baking tray into a preheated very low oven (Mk 2 - 300ºF - 150ºC) for about 20-25 minutes. Remove the biscuits and place them on a wire cooling rack if you have one - otherwise a large flat plate will work. As you remove them, they will still be moist and flexible so it's best to use a slice to move them.
If you don't have a wire cooling rack and are using a flat plate, after about 10 minutes of cooling, turn the biscuits over to allow the other side to cool and dry also. Once cold, they can be stored in an airtight container for up to one week.