Let’s welcome bestselling gay romance author Kate Aaron to Writer Wednesday on the blog!! I haven’t had a chance to read any of Kate’s books yet, but if the cover of this one is any way to judge they look chocolate worthy!!

Made by Kate Aaron

My recipe is Grantham Gingerbread. Not something everyone has heard of! This is a traditional English recipe dating back to the 1740s and, unlike other ginger ‘breads’, Grantham gingerbread is a sweet, crunchy biscuit with a hollow, sticky honeycomb centre. Absolutely delicious, they’re usually no sooner out of the oven than they’re eaten in my house. And the best thing is, this isn’t a recipe that calls for dozens of exotic ingredients or hours of prep: usually I’ve got everything already to hand whenever I get the urge to make them, and they’re quick, simple, and wonderfully versatile. – Kate

Grantham Gingerbread

250g self-raising flour

Instructions: Firstly sift the flour and ginger together and mix well. In a separate bowl, cream the butter and sugar until the butter lightens. Add the egg to the butter and sugar. Add the flour 1/3 at a time — the mixture will get very firm, like a soft dough, so the mixing is better done by hand rather than with an electric whisk. Then simply roll the dough into small balls (be careful not to compress them too much) and bake on a lined tray in a medium-hot oven for 20 minutes, or until the tops are golden and hard to the touch. These biscuits will naturally flatten during baking, although it’s your choice what size you make them — they are equally delicious when they’re a handful, or make them very small as an alternative to Amaretti biscuits (just remember to reduce the cooking time accordingly!)

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*Note: for my America readers: you can download a great Units app to your phone (etc) or just type the amounts into Google to help with converting Kate’s recipe.

Something else as English as Grantham gingerbread is Wimbledon, and Ace is my very own homage to the tournament – with a difference, of course. – Kate

Ace