|Butter||4 Ounce, softened (125 g)|
|Caster sugar||12 Ounce (315 g)|
|Egg||1 , beaten|
|Self raising flour||9 Ounce (280 g)|
|Ground ginger||1 1⁄2 Tablespoon|
Grease several large baking sheets.
Beat the butter until very creamy and gradually add the sugar, beating until light.
Add the egg and blend well, then sift the flour and ginger into the mixture and stir to form a soft dough.
Make into walnut-sized balls and place them on greased baking sheets, allowing 5-7.5 cm/ 2-3 inches between them for spreading.
Bake at 170°C/325°F/Gas Mark 3 for 35-40 minutes.
Cool on a wire rack and store in an airtight tin when quite cold.