Cornish fairings
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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.
Ingredients
- 60g of unsalted butter , softened
- 125g of plain flour
- 50g of desiccated coconut , plus extra for dusting
- 2 tsp baking powder
- 1 3/4 tsp bicarbonate of soda
- 1 tbsp of ground ginger
- 60g of caster sugar
- 75g of golden syrup
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
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Cornish fairings
