Ginger fairings

Ginger fairings

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(34 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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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
2.05
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.
juligoodchild
23rd Aug, 2013
5.05
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
28th Jun, 2013
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
29th May, 2013
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
16th May, 2013
5.05
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
12th May, 2013
5.05
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
26th Apr, 2013
Wow! Followed the recipe to the letter - very wet mix and monster biscuits invaded my oven. Good flavour but they were massive!
adelepage
13th Mar, 2013
3.05
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.

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