Cornish Fairings Ginger Biscuits
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.
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. 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!