Baker’s Old Original Grantham Gingerbread.
£45.00 GBP • Used
Paper slip, 70 x 110 mm. Possibly part of a wrapper, or maybe just an advertising slip. Apparently, in 1740 William Eggleston, a baker, moved from Newark on Trent to Grantham to open up his own bu...
Paper slip, 70 x 110 mm. Possibly part of a wrapper, or maybe just an advertising slip. Apparently, in 1740 William Eggleston, a baker, moved from Newark on Trent to Grantham to open up his own business. One morning he was attempting to make Grantham Whetstones when he got the ingredients mixed up and what emerged from his oven was not a hard flat biscuit but one that was crisp, crumbly and well risen! Thus, it is said, that Grantham Gingerbreads were born! They continued to be made in the town until the 1970s when they fell out of fashion. Fortunately, there has been a resurgence in this unique biscuit’s story and a local businessman has started making them again. But, as the recipe is given below [courtesy Nottingham Industrial Museum], you don’t have to travel to Grantham to taste them! Grantham Gingerbreads. 4oz (100g) butter 12oz (350g) caster sugar 1 large egg – beaten 9oz (250g) self raising flour 2 good teaspoons ground ginger or more to taste 1. Beat the butter to a soft paste 2. Gradually beat in the caster sugar 3. Add the egg a little at a time, beating each addition well into the butter and sugar mix 4. Sieve the flour and ginger together and gradually combine with the ingredients in the bowl to form a thick paste. If the paste is very soft, wrap in cling and chill for 10 minutes in the fridge. 5. Take small pieces of the paste and roll into a ball. Put these onto greased or silicon lined baking trays, space them well as the biscuits do expand on cooking. Aim for around 24 – 30 biscuits 6. Cook the biscuits at 150°C, 140°C fan, Gas Mark 3 for around 30 – 40 minutes. The biscuits should be a pale golden brown and very crisp 7. Once cooked put onto a cooling tray and allow to cool completely before transferring to an air tight tin where they can be kept for a week
Product Info
Publisher: Grantham: Baker’s, c. 1850
Type: Used
Binding: Softcover
Seller Info
MichaelKempBookseller
Address: 19 Adelaide Gardens Sheeness, Kent
Website: https://michaelkemp.co.uk
Country: United Kingdom
