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Grantham Gingerbread
- Difficulty
Easy
- Ready in
1 hr
Published 1932
This is the name given to the round puffy white gingerbread biscuits of which Blunden says in the British Baker, tons are sold as fairings at Fair time. He also tells us these biscuits should be almost hollow, slightly dome-shaped and should be baked a pleasing fawn tint. In Norfolk this dome shape is not required. The white buttons as they are called there, must rise and fall back in the oven, leaving peculiar cracks on them. They are sometimes rolled in sugar to keep this process.<
Ingredients
Method
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Trust the process. (You don’t need much milk) The cookies are thin.
I added in more spices for flavor.
What extra spices? And where so you find ammonia? Thanks! At what temperature did you bake them?
I had to remind myself that a dram is 1/16 oz. I think vol ammonia must be ammonium bicarbonate, also known as hartshorn, which is widely used in traditional baking recipes in Germany and Scandinavia and can be found online without too much difficulty.
Vol is likely short for sal volatile which is ammonium bicarbonate as Matt says. A slow oven is about 120C.
Thank you both. If I make them I'll post a review.
I baked them at 275F for about 20-30 minutes. but my next batch I will do a lower temp.
The spices I added were cinnamon, nutmeg, clove, and ginger.
Thank you.