Ginger fairings

Ginger fairings

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(38 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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

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, questions and tips

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Nalumansi
9th May, 2019
I also think there is too much bicarb and baking powder in this as you can taste it in the end result. I'll try with less next time (probably half the amount) but otherwise thought it was an easy recipe with good results. I did tbsp sized biscuits and that gave 22 biscuits. Could've probably stretched it to 24 if I hadn't eaten any of the dough!! Tips! 1 tbsp golden syrup is 25g - I find it easier to weigh it. For those finding the mixture too dry, try warming the golden syrup more so it is nicely runny.
Crispy Bees's picture
Crispy Bees
21st Mar, 2019
3.05
Came out very salty; tastes like way too much baking powder & bicarb.
blackbird17's picture
blackbird17
14th Oct, 2018
5.05
These worked really well for me. Easiest biscuits I have ever made. Have made them lots and sometimes varying the flavourings. Cinnamon, mixed spice and coconut works well. Have also added choc chips. A good basic recipe.
Frantic Flapjack
4th Dec, 2016
3.05
Not too impressed with this recipe. I cooked the biscuits for twice as long as the recipe stated and they were still not cooked through, so after they had cooled completely I popped them back into a hot oven for 10 minutes and they crisped up and looked a better colour. However, the edges were crispy but the middles chewy. They tasted quite spicy but I only used 3tsps of ground ginger.
teazletheweazle
15th May, 2016
5.05
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
15th Jan, 2016
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
5th Jul, 2015
5.05
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
28th Apr, 2015
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
4th Nov, 2014
5.05
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
27th Sep, 2014
5.05
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.

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