Cornish fairings
Makes: 16
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Cornish fairings
Fairings were edible souvenirs sold at fairs all over the country, although their nature varied by region, and they were often bought as a treat for a child or a sweetheart
Makes: 16
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
79Kcal
Fat
3gr
Saturates
2gr
Carbs
13gr
Sugars
7gr
Fibre
0gr
Protein
1gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 75g golden syrup
- 125g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tbsp ground ginger
- ½ tsp mixed spice or ground cinnamon
- 50g caster sugar
- 50g salted butter, diced, plus extra to grease
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4 and grease two baking trays with butter. Gently warm the golden syrup until runny, then set aside to cool slightly.
- Sift the flour, baking powder, bicarb and ground spices into a mixing bowl and stir in the sugar. Rub in the butter until the mixture is crumb-like in texture, then add the golden syrup and bring the mixture together as a dough.
- Separate into 16 small balls and space them out well on the baking trays. Press down lightly to flatten the balls slightly then bake for 8-10 minutes until the biscuits have spread out with crinkled tops and are golden brown at the edges.
- Give the trays a sharp bash on the counter to flatten out any domed tops on the biscuits, then let them firm up on the trays for a couple of minutes before transferring to a wire rack to cool. Store in an airtight container, where they will keep for at least 2 weeks.
