|Butter||4 Ounce, softened (100 Gram)|
|Caster sugar||12 Ounce (350 Gram)|
|Egg||1 , beaten|
|Self raising flour||9 Ounce (250 Gram)|
|Ground ginger||1 Teaspoon|
Lightly grease two baking trays.
Cream the butter or margarine with the sugar until very soft and pale in colour.
Gradually add the egg, beating continuously.
Sift together the flour and ginger, then work these dry ingredients into the creamed mixture to make a firm dough.
Divide the dough into 40 and form each piece into a ball.
Place the gingerbreads at intervals on the prepared baking trays.
Bake in a slow oven (150C, 300F, gas 2) for 40-45 minutes or until well risen, hollow inside, and a pale straw colour.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
Continue cooking the biscuits in this way until all the mixture is used, cleaning and re greasing the trays if necessary.