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Ginger Fairings

According to GoodFood Magazine, ‘fairings’ is the traditional name for edible souvenirs sold at fairs throughout England. These ginger fairings are best known in the West Country, which is comprised of Devon and Cornwall. Now, we would in fact love nothing more than to be at a village fair in the south of England on any given day, but since we are home in our kitchens, we’re happy to make do with this delightful recipe. May you be transported to Fowey as well, in spirit at least!

When freshly baked and cooled, these biscuits are quite crispy. Store them in a tin to preserve the crunch, or leave to air if softer biscuits are preferred.

Ginger Fairings

4 oz. butter, diced
8 oz. all-purpose flour (scant 2 cups)
2 tsp. baking powder
2 tsp. baking soda
1 tbs. ground ginger
2 tsp. mixed spice
¼ tsp. salt
4 oz. caster (superfine white) sugar (½ cup plus 2 tbs.)
4 tbs. golden syrup

Heat the oven to 375°F. Put the flour, baking powder, baking soda, ginger, mixed spice, and salt in the food processor. Add the diced butter and whiz until the mixture resembles breadcrumbs. Tip into a bowl and stir in the sugar.

Gently warm the golden syrup in a pan or in the microwave, then add it to the mixture and stir to form a dough. Roll the dough into 16 walnut-sized balls and arrange, at least an inch apart, on buttered or parchment-lined baking sheets. Bake for about 12 minutes, or until golden. Cool slightly on the trays before transferring to a wire rack.

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