Ginger fairings

Ginger fairings

  • 1
  • 2
  • 3
  • 4
  • 5
(24 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Frantic Flapjack
4th Dec, 2016
2.55
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.
BellaBasset
14th Aug, 2014
5.05
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
23rd May, 2014
1.3
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
2nd Dec, 2013
I made these with gluten free flour and they turned out more like brandy snaps, very yummy but definitely not biscuits.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.