Name: Cornish Fairings Ginger Biscuits
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 225 g plain flour; 2 tsp baking powder; 2 tsp bicarbonate of soda; 2 tsp ground mixed spice; 1½ tsp ground cinnamon; 3 tsp ground ginger; 1 pinch of Maldon salt; 120 g butter; 110 g sugar; 5 tbsp golden syrup

Cornish Fairings Ginger Biscuits

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Mrs Meat Smoke Fire loves ginger biscuits. If you watch Sunday Brunch; it would definitely be King of the Tin.

A simple and quick recipe. Delicately spiced and not too sweet. Perfect with a cuppa.

This is a traditional ginger biscuit commonly found in Cornwall. '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.

Prep Time 20

Cook Time 20

Total Time 40

Servings: 24 biscuits

Course: Baking, Snack

Cuisine: British

Ingredients Equipment Method Video

Ingredients

225 g plain flour
2 tsp baking powder
2 tsp bicarbonate of soda
2 tsp ground mixed spice
1½ tsp ground cinnamon
3 tsp ground ginger
1 pinch of Maldon salt
120 g butter
110 g sugar
5 tbsp golden syrup

Equipment

Grill Temperature

Surfaces

An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method

Set up your Big Green Egg for an indirect cook with the ConvEGGtor 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. 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. 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!

Video

1 Comment

ashok on August 12, 2021 at 8:13 am

Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope they will like it too.