These are traditional ginger biscuit commonly found in Cornwall. Fairing biscuits were made to be sold at fairs thus became known as fairings.
These biscuits are very similar to gingerbread men. They are a spicy biscuit, I have added crystallized ginger to this recipe. The crystallized ginger adds an extra chewy warmth.
This recipe will make about 16 biscuits
You will need:
- 170g Plain Four (plus extra for dusting)
- ½ tsp Bicarbonate of Soda
- 1tsp Baking Powder
- 1tsp Ground Ginger
- ½ tsp Mixed Spice
- ½ tsp Ground Cinnamon
- 90g Soft Butter
- 90g Caster Sugar
- 60g Crystallized Ginger (chopped if some of the chunks are too large)
- 3tbsp Golden Syrup
- Pre heat the oven to 180degrees
- Line two baking sheets with grease proof paper, grease and lightly dust with flour.
- Sift together the flour, bicarbonate of soda, baking powder and the 3 spices.
- Add the sugar and rub in the butter with your finger tips until the mixture resembles bread crumbs
- Stir in the crystallized ginger.
- Add the golden syrup and combine all the ingredients together to form a dough. The best way to do this is by hand!
- (if you add to much golden syrup the dough will be sticky and spread too much while cooking)
- Knead until smooth, then divide into about 16 equal balls.
- Arrange between the two baking sheets, press the balls slightly to flatten.
- Cook for 8-10 minutes.
- Allow to cool slightly remove from the baking tray and cool completely on a cooling rack.
- These will keep for about 3 days in an airtight container, but I can’t think why you would keep them that long!!