Grantham Gingerbreads with Lemon Zest

lynne cox


This is a slight veriation on the orignal Grantham Gingerbread, which i find gives it a pleasant change. Im also in the process of trying to adapt the recipe using Sweet and Low, and low fat Butter, i dont know how these will work aa they are in the oven as we speak :)

I tried the Sweet and Low with low fat marg and didnt really like the results, however i then made a batch using Muscavado sugar and they were really nice, sort of crunchy and chewy :)

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Roughly 30 large biscuits, but this does Depend how hungry you are!!
1 Hr 10 Min
40 Min


1/4 lb
butter or marg
1/4 lb
caster sugar
1/4 lb
self raising flour
2 tsp
1 large
grated zest of 1 unwaxed lemon


1Cream sugar and butter together until light and fluffy, gradually add the beaten egg and zest from one lemon. mix well.
2Sift the flour and ginger together and add gradually to the Sugar, Butter, Lemon Zest and Egg mixture. This will form a stiff dough.
3Break off pieces about the size of a walnut and place on a greased baking sheet. leaving space between them as they will spread.
4When cooked in about 40-45 minutes put them on a wire rack to cool- Enjoy with a cup of your favorite tea!!

About this Recipe

Course/Dish: Cookies, Biscuits
Main Ingredient: Spice/Herb/Seasoning
Regional Style: English
Other Tags: Quick & Easy, Heirloom