Cornish Fairing

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Introduction

Cornish fairings are crisp, spiced cookies with a soft center that come together in about 30 minutes. The combination of ginger, mixed spice, and cinnamon gives them warmth without heaviness, and golden syrup adds gentle sweetness and a slight chew. They’re ideal for afternoon tea, packed lunches, or gift-giving.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 12–15 fairings

Ingredients

• 110 g (½ cup or 4 oz) flour
• 60 g (¼ cup or 2 oz) butter or margarine
• 60 g (¼ cup or 2 oz) caster sugar
• 1 tsp (levelled, not heaped) baking powder
• 2 tsp golden syrup
• 1 tsp ground ginger
• 1 tsp mixed spice
• 1 tsp ground cinnamon

Instructions

1. Preheat the oven to 180°C (350°F or Gas Mark 4).
2. Sift the flour into a mixing bowl, then rub in the butter.
3. Sift in the caster sugar, baking powder, and spices, then mix well.
4. Add the syrup to the mixture, then stir in until it becomes a dough.
5. Roll the dough out into little balls about the size of walnuts.
6. Place the balls on a baking tray, then bake for 15 minutes.
7. Allow the fairings to cool for a few minutes on the cooling rack before serving.

Variations

Stronger spice note: Increase the ground ginger to 1½ tsp and reduce the caster sugar to 50 g for a more pronounced warmth and less sweetness.

Treacle version: Replace the golden syrup with black treacle for a deeper molasses flavor and slightly darker color.

Rolled in sugar: Before baking, roll each ball in a little caster sugar or demerara sugar for extra crunch on the outside.

Orange addition: Add the zest of ½ an orange to the dry ingredients to introduce citrus brightness alongside the spices.

Larger cookies: Roll the dough into balls the size of golf balls instead of walnuts; bake for 18–20 minutes and yield 8–10 fairings with a chewier center.

Tips for Success

Rub the butter in evenly. Work quickly with your fingertips so the mixture stays cool and resembles breadcrumbs; this keeps the cookies tender rather than dense.

Don’t overmix after adding the syrup. Stir just until the dough comes together; overworking toughens the texture.

Roll balls consistently. Use a walnut-sized measure or a teaspoon to portion dough so all fairings bake evenly and finish at the same time.

Check at 14 minutes. These cookies harden as they cool, so pull them out when they still look slightly soft in the center; they’ll firm up on the rack.

Use a cooling rack. Allowing them to rest on the rack (rather than the hot tray) prevents the bottoms from over-baking and lets them set without becoming rock-hard.

Storage and Reheating

FAQ

Why does my dough feel greasy or won’t hold together?

The butter may be too warm or the mixture may have been overworked. Keep ingredients cool, work quickly, and stop stirring as soon as the dough forms. If it’s too soft, chill it in the fridge for 10 minutes before rolling.

Can I use brown sugar instead of caster sugar?

Yes, but the fairings will be slightly darker and have a marginally deeper molasses flavor. Brown sugar may also make them a touch softer; reduce the baking time by 1–2 minutes if they spread too much.

What’s the difference between mixed spice and pumpkin pie spice?

Mixed spice typically contains cinnamon, nutmeg, allspice, and cloves in a UK blend. Pumpkin pie spice is similar but often includes ginger. Either works here, though you may want to reduce the ground ginger by ½ tsp if using pumpkin pie spice to avoid overwhelming heat.

How do I know when they’re done?

They should be golden brown on top and still feel slightly soft in the center when you press gently. They firm up considerably as they cool, so resist overbaking; a minute too long and they’ll turn hard and brittle.