Sunday, 21 February 2021

Cornish Fairings (ginger biscuits) and Oaty Ginger Biscuit recipes for Morning's Minion

Sharon - No photos (yet!) but see if either of these may appeal.  We find both far too moreish to bake regularly!!

 Cornish Fairings

4 oz plain flour

Pinch of Salt

1/4 teaspoon ground ginger

1/4 teaspoon mixed spice

1/4 teaspoon cinnamon

1 1/2 teaspoons Bicarbonate of Soda

2 o butter

2 oz caster sugar

2 1/2 level tablespoons golden syrup

Sift the flour, salt, spices and bicarb in a basin and rub in the butter.  Add sugar.  Melt the syrup and stir in to make a soft dough.  Roll the mixture into balls about the size of marbles and place them on greased baking trays with a space between them to allow room to spread.  Bake at 350 def. F, 180 deg. C, Gas mark 4 for 10 mins.  Take the tray out of the oven and hit it on a solid surface to make the fairings crack and spread.  Put back in oven for another 5 mins to finish baking.

Ginger Oaty Biscuits

150g butter, diced if cold

1 tbsp syrup (I substituted runny honey instead)

175g granulated sugar

125g self-raising flour(I used plain flour plus 5g baking powder)

100g porridge oats

2 tsp ground ginger


1. Preheat oven to 180c/160c fan/ Gas 4. Line a couple of large baking trays with baking paper. 

2. Place the butter, syrup/honey, and sugar into a large saucepan. Heat gently until the sugar is dissolved and well combined

3. Remove from the heat and add the flour, oats and ginger. Stir until well incorporated, then tip onto a clean flat surface, flatten out and leave to cool for 10mins.

4. Scoop up teaspoonfuls of the mixture (which will be slightly crumbly and buttery) and roll into small balls. Place on the prepared baking trays, spaced well apart and lightly push down to flatten. Bake for 10mins until golden colour.

5. Leave until cool on the baking trays. 


  1. I am sure that Fairings is the root of the North Welsh word for sweeties..Fferins

  2. Oooh, Cornish language is similar to Welsh, so perhaps that's the derivation. I think I recall they were called that because they were sold at Fairs in Cornwall, but perhaps both might be right.

  3. I made the Cornish Fairings yesterday for my daughter to take back for my grandsons. A what's app message flew back 'these are the best biscuits ever'.

    1. Oh wow! So pleased they were greatly enjoyed. I daren't make them often here as they do disappear rather quickly.

    2. I should have saved one for myself! Next time :)

  4. I had some trouble in converting to US measurements, spent some time online trying to get my head around dry ounces and such. I finally found a recipe in American measures that best I could tell was a double batch of yours.
    The results seem to be pleasing the fussy cookie person!
    We don't have the exact equivalent of golden syrup--again researching, I decided it is NOT Karo corn syrup--an alternative seemed to be 'treacle' which I think is like our molasses. I keep Grandma's Unsulphured Molasses on hand and that's what I used.

    1. 4 oz = 1/2 cup, 2 oz = 1/4 cup and I hope you have a teaspoon!! Glad you tried them and the fussy cookie person approved. Golden syrup is a refined syrup (nothing like as strong tasting as treacle or molasses) often made from sugar beet in this country. Because of that you can really taste the ginger.