8 tbsp. butter
1/2 c. sugar
1 med. egg
1 1/2 c. unbleached flour
Pinch of salt
1/2 tsp. baking soda
1 tsp. ground ginger

Grease 3 baking sheets.

Cream together butter and sugar. Add egg. Slowly add dry ingredients. Turn this doughy mass onto floured board.

Knead until smooth. Form into 24 little balls, rolling them between the palms of your hand. Place on baking sheets, remember they spread.

Bake 30 minutes, in medium oven, until pale gold. Transfer to wire rack and cool. Store into tupperware.

(from Licolnshire - crisp enough to be noisy!)