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Cornish Fairings

  • Total Time

    25m

    • Prep Time

      15m

    • Bake Time

      10m

  • Serves

    18

  • Skill Level

    Easy

  • 1 Review

    5 star rating

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 Unrefined Golden Caster Sugar (We use Billington's)
    • 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 Self-Raising White Flour (We use Allinson)
    • 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

    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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Products Used in This Recipe Available to Buy

Baking Parchment Papers & Liners

Baking Tins & Trays

Flours & Yeast

Sugar

Baking Syrups

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Ingredients

  • 100g Butter (unsalted) (room temperature)
  • 100g Unrefined Golden Caster Sugar (We use Billington's)
  • 2 tbsp Golden syrup
  • 175g Self-Raising White Flour (We use Allinson)
  • 2 tsp Ginger (ground)
  • ½ tsp Mixed spice (ground)
  • ½ tsp Cinnamon (ground)
  • ½ tsp Bicarbonate of soda
  • Pinch Salt

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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