Grantham Gingerbread

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.<