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Cornish Fairings

This is a delicious old biscuit recipe originating in Cornwall England. Fairings have the flavours of gingerbread and are similar to crunchy ginger nuts. They are great for filling up the biscuit jar and will keep nicely.
Course Afternoon tea, Snack, Tea time
Cuisine English
Servings 25 -27 biscuits
Author Leigh

Equipment

  • small saucepan
  • mixing bowl
  • mixing spoon
  • baking trays
  • parchment paper

Ingredients

  • 225 grams plain flour [all-purpose flour]
  • 2 level teaspoons bicarbonate of soda [baking soda]
  • 2 level teaspoons baking powder
  • ½ teaspoon salt
  • 3 teaspoons powdered ginger
  • 1 teaspoon powdered cinnamon
  • 2 teaspoons mixed spice powder [or pumpkin pie spice mix]
  • 100 grams granulated or caster sugar
  • 100 grams butter [or margarine suitable for baking]
  • 5 level tablespoons golden syrup

Instructions

  • Preheat the oven to 180℃, 350 ℉, or gas 4.
  • Line the baking trays with parchment paper. I used 2 trays.
  • Sift the flour, baking powder, and bicarbonate of soda in to a mixing bowl.
    225 grams plain flour, 2 level teaspoons bicarbonate of soda, 2 level teaspoons baking powder
  • Add the mixed spice, ginger, and cinnamon. If any of your powders are lumpy you can sift these into the bowl.
    3 teaspoons powdered ginger, 1 teaspoon powdered cinnamon, 2 teaspoons mixed spice powder
  • Add the salt and mix well.
    ½ teaspoon salt
  • Next, add the butter in small pats to the mixing bowl.
    100 grams butter
  • Using your finger tips rub the butter into the flour mixture until it resembles breadcrumbs.
  • Stir the sugar through the mixture.
    100 grams granulated or caster sugar
  • Add the golden syrup to a saucepan and lightly warm it through so that it becomes thin enough to pour.
    5 level tablespoons golden syrup
  • Pour the syrup into the mixing bowl, using a spatula to scrape all the syrup from the pan sides.
  • Mix the syrup into the mixture. Keep mixing and it will begin to clump together. Press the mixture firmly together with your hands into a biscuit dough.
  • Now, pick up small balls of biscuit dough. Each should weigh around 19-21 grams per ball or be the size of walnuts in their shells. Roll each ball firmly into a smooth ball and place onto the biscuit tray.
  • Continue forming biscuit balls, leaving about 1- 1 ½ inch space between each ball as the biscuits will spread as they are baked.
  • Bake in the middle shelf of the oven for 10-12 minutes. The biscuits will have spread, and will have formed cracks over the surface. They will also be going nicely golden brown.
  • Leave the biscuits on the baking trays for 10 minutes before using a fish slice or flat spatula to remove from the tray onto a cooling rack. If the biscuits are too soft to move without breaking then leave them for a few minutes longer to firm up.
  • Allow to cool before enjoying as the biscuits will become nice and crunchy as they cool.
    However, they are also quite nice enjoyed warm soon as they are firm enough to pick up after baking as they are a mix of crunchy and chewy.

Notes

  1. Store ginger fairings in a biscuit tin or jar for up to a week or two.
  2. You can use butter or margarine for this recipe although do use a margarine suitable for baking. If you use a dairy-free margarine these biscuits will be suitable for vegans or dairy-free diets.
  3. Mixed spice powder can be replaced with a pumpkin spice mix.
  4. We strongly advise using a weighing scale as doing so will ensure the best success.
  5. All teaspoon and tablespoon measurements are level meaning do not measure a heaped spoonful rather use a knife to scrape the top level.