Lincoln ginger biscuits:
The biscuits are quite different; their only shared feature is ginger. Lincoln ginger biscuits are a crisp ginger biscuit with a buttery/syrup background that adds depth of flavour. They are a crisper, more buttery version of the ginger biscuits you will typically find in any supermarket. Grantham gingerbread is more unusual – it is a pale gingery, buttery rusk of a biscuit with a hollow, almost honeycomb style centre; not like any other gingerbread. Utterly addictive, we worked our way through the majority of the box we brought back in one sitting. It was only because we closed the box and moved it out of arm’s length that any survived to the next day!
Like many great recipes, Grantham gingerbread came about by a mistake. In the 1740s William Egglestone ran a coaching house in Grantham where people would stop for some rest and sustenance. He made a mistake, mixing up ingredients, for his Grantham Whetstones (a hard flat biscuit which was sold at the time) and created these puffy little delights, which were so popular he continued making them. Sadly, so many local bakeries have closed that it’s actually hard to find Grantham gingerbread for sale anymore. I hunted all over Lincoln and found them in one shop – this biscuit is too good to be allowed to die!
I made the biscuits per the recipes in the Lincolnshire cookbooks I picked up whilst on hols; I would make a couple of tweaks next time and note these in the ingredients listings below; mostly the tweaks are upping the amount of ginger - I like my ginger fiery!
If the biscuits alone aren’t enough to convince you to visit Lincoln then look at this – it’s the stunning cathedral, lit so beautifully at night that it glows with golden beauty!
225g caster sugar
2 teaspoons bicarbonate of soda
2 teaspoons ground ginger – next time I would use 4 teaspoons
115g unsalted butter
10g golden syrup – next time I would use 30g to get a better spread whilst baking
1 egg, beaten
115g unsalted butter, at room temperature
250g plain flour
½ teaspoon bicarbonate of soda
1½ teaspoons ground ginger – next time I would use 3 teaspoons