Ginger fairings

Ginger fairings

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(16 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Makes 16

Delicately spiced biscuits with a moreish crunch, these West Country snaps are perfect for fairs and bake sales

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per biscuit

kcalories
136
protein
2g
carbs
21g
fat
5g
saturates
3g
fibre
1g
sugar
10g
salt
0.6g

Ingredients

  • 100g butter, diced, plus extra for the baking sheet
  • 225g plain flour
  • 2 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 2 tsp mixed spice
  • 100g caster sugar
  • 4 tbsp golden syrup

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Method

  1. Heat oven to 200C/180C fan/gas 6. Lightly butter 2 large baking sheets. Put the flour, ¼ tsp salt, baking powder, bicarb and spices in a food processor. Add the diced butter and whizz until the mixture resembles breadcrumbs. Tip into a bowl and stir in the sugar.
  2. Gently warm the golden syrup in a pan, add to the mixture and stir to form a dough. Roll the dough into 16 walnut-sized balls, then arrange, at least 2cm apart, on the baking sheets. Bake for 8-10 mins until golden. Cool on the trays before transferring to a wire rack.

Recipe from Good Food magazine, September 2012

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Comments

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fuzzypeg76's picture
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I regularly make these biscuits. I leave out the mixed spice as I don't like it. I have always used this recipe and they are scrumptious! The dough is a little dry but binds after a little working. The end result is great.

BellaBasset's picture
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I have a local Cornish recipe, which includes a tsp of cinnamon. If you find the ginger too strong, then why not reduce the ginger to 2 tsp and add the cinnamon. I find the tbs of ginger slightly too strong so this was my solution

mamma mia's picture
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Certainly NOT "delicately spiced"!!!! A heady spicey mix of ginger which may be too strong for children; I noted the previous comments re: the mixture being too wet or dry so proceeded cautiously with the receipe: I measured 4 level tbsp golden syrup which left the mixture too dry and not forming into a dough; tried again and measured 4 'generous/rounded/heaped' tbsp of syrup so the mix became a dough. A tasty, easy and quick biscuit receipe using store cupboard ingredients.

jillsublet's picture

I made these with gluten free flour and they turned out more like brandy snaps, very yummy but definitely not biscuits.

juligoodchild's picture
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These biscuits are very good! I can understand the comments about the mix being dry, but like shortbread it needs working gently into a dough. I actually put the dryish dough into the warm pan to help it bind. Recipe made exactly the amount stated, make balls walnut size.

canvey's picture

I've just made these with a lot of trepidation after reading all the other comments. Well mine turned out brilliant, not too dry and certainly not too wet. Really don't understand how they could possibly be too wet, think maybe they were looking at wrong recipe when it came to golden syrup. Delicious especially warm. Shall certainly be making these again.

maisiegliddon's picture

I made these with 1/2 doves farm gluten free flour and 1/2 spelt flour and only 3 tbsp's of golden syrup! They were fantastic and didn't last long - I will be making these again!

maartjed's picture
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Made 20 biscuits from the available dough. Added 2 tbs of golden syrup to the mixture as it was a bit dry. Perfect after 8 min. in the fan oven at 180 degrees.

tiffyplums's picture
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Fab. Made with gluten free flour and used honey instead of golden syrup. The only thing I would change is maybe adding alittle less salt. Other than that they looked just like the picture and I will be making another batch tonight!

lottiealexgabe's picture

Wow! Followed the recipe to the letter - very wet mix and monster biscuits invaded my oven. Good flavour but they were massive!

adelepage's picture
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Good recipe, make sure that you don't add too much golden syrup, as it makes it two wet and spread all over the tray, I also recommend putting the mixture in the fridge forn30-60mins if it's warm in the kitchen. Also my mixture went to 35biscuits not 16 like it said I found the come out alot better the smaller the balls you do, I did roughly about inch sized balls and they come out great.

greenandblacks's picture
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I was really excited about trying this recipe, and followed it to the gram. I was surprised to find that instead of making dough it was more like a thick batter - the 4 tbls golden syrup seemed to have made the mixture far too wet. I only placed 6 walnut-sized balls on the first baking tray, but the mixture spread to cover the entire tray and was far too dark after only 8 minutes. The resulting objects were dark brown, paper thin and inedible. I tried mixing in (a lot) more flour and then baked another 6 balls of dough for 7 minutes at 190 degrees. These were slightly better, making 3" discs that were a lighter bown. The following batch I baked for 6 minutes - right colour but still too thin.Very disappointing - I threw the rest away.

autumnlight's picture
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Though these were nice, the mix was too dry and didn't flatten in the oven at all so I had to push them down with a wooden spoon halfway through cooking, or they would have ended up as ginger balls.

Very tasty biscuits in the end though! Weird how people have had issues with them running off the tray - I had the opposite problem!

mrsnumpy's picture
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This recipe didn't really work for me. I found the mixture far too dry, for me it needed more syrup. Eventually managed to get it to bind and ended up with some reasonable (and pretty spicy!) biscuits.

girlred's picture

Just made these, i managed 20 out of the mixture. I agree you can reduce the sugar as they are very sweet. i also used honey instead of syrup and put 3 tbsp instead of 4. Lovely and easy to make.

littleones59's picture
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I tried this with gluten free flour and they are yummy and really easy to make!

fromemama's picture
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Made these this morning after a search for ginger biscuits. Used gluten free flour and dairy free spread btw - I also don't own a food processor and just combined the dry ingredients and df spread by hand which worked just fine. Formed a soft dough - rolled into walnut sized balls by hand and pressed out slightly on the try instead. Made 24 instead of 16 biscuits but still a good size. Came out looking pretty much as the picture! Very tasty and pleased with this recipe, will certainly do again.

kpitchers's picture
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I also made this biscuits and followed the recipe exactly and mine also spread over the baking sheet - not sure what I did wrong either!! They did taste like ginger biscuits but did not look like a biscuit.

slight222000's picture
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mine certainly did not look like the picture! They spread all over and off the baking sheet. Anyone tell me what I did wrong?

lesleymccorry's picture
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Really nice, definitely be making them again. would be good to do with kids

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