Ginger in all it’s forms is one of my favourite flavours.
So when the latest edition of BBC Good Food dropped through my letterbox with this recipe in, I decided that I’d make them that very weekend.
They were good – suitably spiced and great with a brew. Not the BEST ginger biscuits I’ve ever had in my life, but they were quick and easy to make and did the job when I needed a quick sweet fix. I prefer a biscuit with a more crumbly texture, but that’s personal preference.
These are called ‘fairings’ as apparently they were traditionally made to be sold at fairs. These are still popular in Cornwall. And I trust them with pasties, so I’ll trust them with biscuits too. Devon still makes a better cream tea though. But that’s an argument for another day!
Recipe here. Makes 16 biscuits.
- 100g butter , diced, plus extra for the baking sheet
- 225g plain flour
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 2 tsp mixed spice
- 100g caster sugar
- 4 tbsp golden syrup
- 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.
- 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.