Wednesday, 19 May 2010

Ginger Fairings

A Cornish biscuit.

8 oz plain flour
4 oz margarine (really margarine. 99.9% of the time, butter is better for baking. This is the exception)
4 oz granulated sugar
4 oz golden syrup (2 tablespoons or thereabouts)
pinch salt
1/2 teaspoon bicarbonate of soda
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon mixed spice

Preheat oven to 200 degrees C/Gas Mark 6

EITHER sift together dry ingredients, rub in margarine, add syrup and mix together to form a smooth pliable paste

OR (what I do) bung everything into food processor and whizz until it forms a ball

By hand, roll into a long sausage. Cut off small sections and shape into balls (makes 32). Place on greased baking tray, leaving plenty of room for spreading. Bake on top shelf until golden (about 7 minutes), then on a lower shelf to drop and spread for 5 minutes. Cool on a wire rack (best left on baking sheet for a few minutes if possible - they're very fragile at first).

1 comment:

Silas said...

Thanks for posting the recipe - I've been meaning to ask Mum for it for ages, and never quite summoned the tuits!

Of course, now I have to figure out American equivalents, double-check that I've converted to Fahrenheit correctly...