Grantham gingerbreads 125 g butter/marg, softened 315 g caster sugar 1 egg, beaten 280 g self-raising flour 1½ tbs ground ginger Directions Grease several large baking sheets. Beat the marg until creamy and 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 to 7.5 cm between them. Bake at 140°C for 21 minutes.