”You can try and save these Cornish Fairings but they don't keep well. We've never managed more than 24 hours.
JanThemeNectar
INGREDIENTS
125g self-raising flour
1 level tsp bicarbonate of soda
1 level tspn baking powder
1 level tsp ground ginger
1 level tsp ground cinnamon
1 level tsp ground mixed spice
60g butter / or margarine, cut into cubes, plus extra for greasing
finely grated rind of lemon (and or orange)
60g granulated sugar
2 tbspn golden syrup
optional drained and chopped stem ginger
METHOD
- Preheat the oven to fan 200C/conventional 210C.
- Prep a large backing tray with baking parchment / silicone liner
- Mix flour, raising powders and spices
- Rub in the butter
- Stir in the sugar and lemon rind (finely grated or zested is fine)
- Warm the syrup and measure 2 level tablespoons into the mixing bowl to make a coherent, unsticky dough. Add a little more if necessary to make the mixture firm
- Rub the baking sheet with butter or use paper / silicone sheet
- Pinch the dought into small pieces and roll into walnut sized balls (approx 1.5- 2 cm diameter).
- Place on the baking sheet and gently flatten with a thumb. Leave plenty of space between the dough balls as the spread out, so 6 cookies per tray (30 x 23cm tray) – Granny Barb says Do in two batches
- Place tray in oven on top shelf – after 5-6 minutes when the dough starts to colour remove and place in bottom of oven, the dough then relaxes down and they will ‘flop and crack’.
- Keep a careful eye on them for approx 5-7 minutes.
- Allow to cool on the tray – the fairings will harden in about 7-10 minutes.
- Add the rest of the dough balls for a second batch.
SERVING SUGGESTION
Eat while warm. Keep well in airtight tin and remain slightly soft.
PREPARATION AND COOKING
Preparation time: 10 mins
Marinading time:
Cooking time: 10 mins for the first batch
Cooking details:
