Grace's ginger cookies

This is a fascinating recipe on many levels. It is fascinating because it varies so much, depending on the type of fat used. It is fascinating because of its personal history...

Grace Biffen was matron of Nairobi Hospital before and after the birth of my children. Not difficult, as she was there over 20 years and was awarded an MBE (or OBE - can't remember!). We were privileged, not only to count her as a friend but to be part of the same Bible study group. The end of every discussion was marked with the serving of tea or coffee in elegant thermoses, accompanied by her trademark mayonnaise chocolate cake or ginger biscuits. The chocolate was delicious, but a waste of good mayonnaise, so here is the biscuit recipe.

These are, quite simply, the best ginger biscuits EVER.

Mix together 
1lb flour
1 lb sugar
1 teaspoon bicarbonate of soda
2 tablespoons ground ginger
half a pound of margarine,
1 large egg
2 tablespoons of Peter Paterson's honey.  (Peter is Jonny's godfather. He is an expert beekeeper. His honey is the most delicious we have ever tasted. It's not possible for us to get it any more, so golden syrup is an acceptable substitute.)

The mixture seems very dry, but does eventually allow itself to be squeezed into a soft dough. Form marble-sized, or larger if desired, balls.

Place on a baking tray at least 1 inch apart. ("They spread," said Susanna Church, Grace's niece. "All that fat!")

Bake in a hot over (say 180 - 200 degrees C) for 10 - 15 minutes until well spread and GOLDEN brown. NOT dark brown.

Loosen carefully from the tray, leave for a few minutes to cool slightly and ease off carefully onto a cooling rack. (Too rough, and they become dreadfully hurt and misshapen.) When cool, they are wonderfully crisp.  Make miniature versions, with double the amount of ginger, for ginger nuts.

So, how are they fascinating?  /It all depends on the fat. Use soft or spreadable margarine (which has a far lower fat content than hard margarine), and the dough is impossibly soft and greasy. It will need a lot more flour added to it and the resultant biscuits are more like cookies - slightly cake-like and soft.

Add crystallized or stem ginger to larger balls of dough, baking only until pale golden for softer cookies.