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Cornish Fairings Ginger Biscuits
Mrs Meat Smoke Fire loves ginger biscuits. Â If you watch Sunday Brunch; it would definitely be King of the Tin.
A simple and quick recipe. Â Delicately spiced and not too sweet. Â Perfect with a cuppa.
This is a traditional ginger biscuit commonly found in Cornwall. Â ‘Fairing’ was originally from a term for an edible treat sold at fairs around the country and over time the name has become associated with ginger biscuits or gingerbread.
Cooking surfaces
BBQ Temperature
Ingredients
- 225g plain flour
- 2 tsps baking powder
- 2 tsps bicarbonate of soda
- 2 tsps ground mixed spice
- 1 1/2 tsps ground cinnamon
- 3 tsps ground ginger
- pinch of Maldon salt
- 120g butter
- 110g sugar
- 5 tbsps golden syrup
Method
- Setup your Big Green Egg for an indirect cook with the ConvEGGtor (plate setter) feet up and stainless steel grid on top with baking stone. Set the temp to 180°C.
- Sift the flour, bicarbonate of soda, baking powder, spices and salt into a large bowl.
- Rub in the butter until the mixture looks like fine breadcrumbs. Â This can be done by hand but if you’re short on time then use a mixer.
- Stir in the sugar.
- Add the golden syrup and mix together well. Bring the ingredients together with your hands to make a smooth dough.
- Divide the dough in half.
- Take one half of the dough and break off 12 small walnut sized pieces, roll into balls and place on the greased baking trays. Â Allow space between each biscuit as they will spread out as they transform during the cook to biscuits.
- Bake for 8 to 10 minutes until they have spread, turned golden brown and taken on their characteristic crackled top.
- Leave to cool for 5 minutes on the baking tray before moving carefully with a spatula to wire racks to cool completely.
- Repeat with the other half of the dough (or freeze to use another time).
- The biscuits will keep in a airtight container for 3 to 4 days – if they last that long!