Ginger fairings

Ginger fairings

  • 1
  • 2
  • 3
  • 4
  • 5
(41 ratings)

Prep: 10 mins Cook: 10 mins


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.


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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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 translucent, golden-amber coloured, sweet syrup


  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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
13th Mar, 2013
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.
22nd Feb, 2013
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.
16th Jan, 2013
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!
12th Jan, 2013
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.
27th Nov, 2012
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
17th Oct, 2012
I tried this with gluten free flour and they are yummy and really easy to make!
30th Sep, 2012
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.
29th Sep, 2012
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.
25th Sep, 2012
mine certainly did not look like the picture! They spread all over and off the baking sheet. Anyone tell me what I did wrong?
23rd Sep, 2012
Really nice, definitely be making them again. would be good to do with kids


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.
Want to receive regular food and recipe web notifications from us?