Grantham Gingerbreads
I. One pound of flour; 1 Ib. of castor sugar; 2 Ib. butter; 1 oz. ginger; 1 teaspoon baking soda; and 1 egg. Cream the butter and sugar by hand, add the egg, sift the flour, the soda and the ginger, and combine all into a stiff mixture, Break off little pieces and roll them into little balls, flatten them, and place on greased tray. Cook till pale brown in a slow oven for 20 to 30 minutes. It is important not to open the door while they are cooking. They should look something like gingernuts, but have a little hollow inside. 2. One pound of flour. 1 Ib, of sugar; 2 eggs; 5 oz. of butter; 1 oz. of ground ginger; and 12 drops of essence of lemon. Mix the sugar and the flour, rub in the butter. Beat the eggs and mix lemon essence with them, and mix all together. Put in rough lumps on a buttered slide, and cook about halt an hour in a moderate oven. This recipe is slightly different from the first one, as it has no rising, and the butter is rubbed in.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19411017.2.73
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New Zealand Listener, Volume 5, Issue 121, 17 October 1941, Unnumbered Page
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192Grantham Gingerbreads New Zealand Listener, Volume 5, Issue 121, 17 October 1941, Unnumbered Page
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