Last Friday the small child and I were heading out for an afternoon play date so I decided that we should make something to take along. As there was no way I was going to the shops in the morning (in my defence, we’d been shopping on Thursday afternoon) I had to make do with what was in the house. So what follows is a genuine store cupboard recipe.
I first made Cornish fairings a few years ago but never blogged the recipe and, of course, couldn’t for the life of me remember which one I’d used. However, Mary Berry’s 100 Cakes and Bakes
However, you can never really go wrong with a ginger biscuit, can you?
My biscuits turned out looking exactly like Berry’s, so a big tick there. However, I’ve done some research and have some ideas what needs to be done differently to get a much more distinctive cracking pattern on the biscuits. Disappointing, because last time I made them they were picture perfect … but it’s provided me with an excuse to make more.
These biscuits are full of ginger spice and are hard and crunchy, so they’re perfect for dunking. A big hit at home, with the small child demanding a biscuit for breakfast on Saturday.
Rest assured, he didn’t get it!
Ingredients
- 100g plain flour
- ¼ tsp ground ginger
- ¼ tsp allspice
- ¼ tsp ground cinnamon
- ½ tsp bicarbonate of soda
- 50g butter (I used salted as that's what I had)
- 50g caster sugar
- 75g (roughly 2 generous tablespoons) golden syrup
Instructions
- Preheat oven to 160°C fan.
- Mix the dry ingredients with the butter until crumbly. Add the golden syrup (warmed, if it is very cold weather) and mix to a soft dough.
- Either divide into 24 or, using a teaspoon, scoop out small walnut sized portions, roll and gently flatten on a baking sheet (lined with baking paper).
- Cook for 10 minutes in the preheated oven, remove and tap the tray firmly on the bench before returning to the oven for a further 5 minutes.
- The biscuits should be golden.
- Cool on a wire rack and store in an airtight container. They will easily last 3-4 days.
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