Cornish Fairings

  • Total Time

    25m
    • Prep Time

      15m
    • Bake Time

      10m
  • Serves

    18


These traditional buttery and crisp biscuits keep well in a tin for 3-4 days - if you can save them that long.

Method

  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Line 2 baking trays with baking parchment.

  2. Melt the butter, sugar and golden syrup in a pan over a low heat.

    • 100g Butter (unsalted) (room temperature)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 2 tbsp Golden syrup
  3. Sift the flour, ginger, mixed spice, cinnamon, bicarbonate of soda and a pinch of salt together into a bowl, then tip in the melted butter mixture and gently stir to form a smooth dough.

    • 175g Allinson Self-Raising White Flour
    • 2 tsp Ginger (ground)
    • ½ tsp Mixed spice (ground)
    • ½ tsp Cinnamon (ground)
    • ½ tsp Bicarbonate of soda
    • Pinch Salt
  4. Place heaped teaspoonfuls of the mixture on to baking sheets, about 3cm apart to allow room for them to spread. Flatten slightly with a knife.

  5. Bake for 8-10 minutes until golden brown. Allow to cool and harden on the baking tray for 10 minutes before cooling.

Let's Bake

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Reviews

  1. 5 star rating

    Just made these and my husband, after eating half a dozen said they are too small and need to be thicker. Other than hitting him around the back of the head with a saucepan, have you any ideas how I could make them a tad thicker? Thanks x

  2. 5 star rating

    Brilliant recipe. Absolutely perfect. Made exactly the amount said. Now my favourite recipe!!

  3. 4 star rating

    Tasty I am 10 .I made them with my bff my dad said best biscuts ever!!

  4. 5 star rating

    Very easy to make, took a bit longer than suggested however still not too long.
    We added some Crystallized Ginger and they were lovely and have had orders to make more.

    Great Recipe.

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