Biscuits Cornish Fairings Total Time 25m Prep Time 15m Bake Time 10m Serves 18 Skill Level Easy Dietary Needs 1 Review 5 star rating Save Save this recipe Share Share Print Print These traditional buttery and crisp biscuits keep well in a tin for 3-4 days - if you can save them that long. Method Preheat the oven to 180°C (160°C fan, gas mark 4). Line 2 baking trays with baking parchment. Melt the butter, sugar and golden syrup in a pan over a low heat. 100g Butter (unsalted) (room temperature) 100g Unrefined Golden Caster Sugar (We use Billington's) 2tbsp Golden syrup 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 Self-Raising White Flour (We use Allinson) 2tsp Ginger (ground) 0.5tsp Mixed spice (ground) 0.5tsp Cinnamon (ground) 0.5tsp Bicarbonate of soda Pinch Salt 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. 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 The easiest way to follow a recipe Reviews John Johnson 13 May 2018 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. Leave Your Thoughts Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. Ingredients 100g Butter (unsalted) (room temperature) 100g Unrefined Golden Caster Sugar (We use Billington's) This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 2 tbsp Golden syrup 175g Self-Raising White Flour (We use Allinson) Self-raising white flour is ideal for cakes, cookies and muffins, where a light and airy texture is required. The shelf life of self-raising flour is shorter than other flours as the raising agent will absorb moisture from the air over time 2 tsp Ginger (ground) 0.5 tsp Mixed spice (ground) 0.5 tsp Cinnamon (ground) 0.5 tsp Bicarbonate of soda Pinch Salt Recipe Alternatives Rosemary & Parmesan Crackers Rosemary & Parmesan Crackers Total 33m Serves 40 Skill Easy Diet Rating No ratings yet Save this recipe Love Heart Biscuits Love Heart Biscuits Total 40m Serves 16 Skill Intermediate Diet Veg Rating No ratings yet Save this recipe Stained Glass Biscuits Stained Glass Biscuits Total 22m Serves 30 Skill Easy Diet Rating No ratings yet Save this recipe
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