Ginger fairings

Ginger fairings

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(21 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Makes 16
Delicately spiced biscuits with a moreish crunch, these West Country snaps are perfect for fairs and bake sales

Nutrition and extra info

  • Freezable

Nutrition: per biscuit

  • kcal136
  • fat5g
  • saturates3g
  • carbs21g
  • sugars10g
  • fibre1g
  • protein2g
  • salt0.6g
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Ingredients

  • 100g butter, diced, plus extra for the baking sheet
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tbsp ground ginger
  • 2 tsp mixed spice
  • 100g caster sugar
  • 4 tbsp golden syrup

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.

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Comments (26)

teazletheweazle's picture
5

I made these biscuits using gluten free flour. I didn't use 1 tablespoon of ginger as the recipe stated as I thought it excessive and used 1 1/2 teaspoons instead. Biscuits turned out very well and tasted delicious. Definitely one of my favourite biscuits. A hit with my daughter too who asked me when was I making more..... :D

helengoodwille's picture

Not sure where I went wrong, followed the recipe but the dough although tasty was very very wet. Within 4-5 mins the biscuits were burning and on tasting they didn't taste of much at all. Not a lovely strong ginger taste that me and my 3 year old son were hoping when we made them.

hyegin's picture
5

This recipe was easy and worked out fine. No problems with mixture being too wet or too dry. The golden syrup I used came in a squeeze bottle so made it easy to measure 4 level tablespoons. Have also made this recipe substituting of 50grams of almond meal in place of flour and added some cinnamon, cardamom and nutmeg instead of mixed spice. Both ways were delicious. A new favourite.

a_d_cooper's picture

I followed the recipe and got a perfect mix, not too dry or too wet. But I agree that delicately spiced they are not! Perhaps a bit less ginger next time for the kids but they are delicious.

Vegirl's picture
5

A really simple and very tasty recipe. Excellent crunch to the finished biscuit. I think any problems with the mixture being too wet or dry is probably owing to the difficulty of accurately measuring two tablespoons of golden syrup. I wish that recipe writers would give the weight measurement of ingredients like this. It is far easier to be accurate then.

fuzzypeg76's picture
5

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
5

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
1.25

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
5

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
5

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
5

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
3

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
1

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
3

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
3

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.

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