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Cornish fairings

by Emily Scott
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An iconic Cornish biscuit, these little bites are flavoured with ginger and sweetened with golden syrup to create the ultimate accompaniment to a cup of strong tea.

This recipe is taken from Sea and Shore: Recipes and Stories From a Kitchen in Cornwall by Emily Scott (£26, Hardie Grant). Photography by Kim Lightbody.

First published in 2021
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Spiced ginger biscuit with a moreish crunch. Cornish fairings; a holiday in Cornwall would not be the same without them. These crunchy biscuits have been made popular by Furniss and I have added desiccated coconut to mine, which gives a little more texture to the biscuit. Eaten straight from the oven they are chewy and when cooled are perfect for dunking into a strong cup of tea.

Ingredients

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SAVE RECIPE

Method

1
Preheat the oven to 150°C/130°C fan/gas mark 1. Line a baking sheet with baking parchment
2
Put the softened butter in a mixing bowl, then add all the dry ingredients except the sugar and mix together. Stir in the sugar and golden syrup
3
Roll pieces of the mixture into 20g (3/4 balls (about the size of a large grape) and place on the baking sheet. Make sure they are spaced well apart as they will spread out during cooking
4
Bake in the oven for 10 minutes (you might need to do this in batches). Remove and let cool before eating
First published in 2021
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Emily Scott

Emily Scott is the chef at Emily Scott Food at Watergate Bay in Cornwall and the author of Sea and Shore: Recipes and Stories From a Kitchen in Cornwall.

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