Good morning everyone, I hope you’re having a nice Sunday relaxing or baking! Me on the other hand – one essay finished, another one must begin today, sad and busy times. Anyway! For this blog post, I’ve got Mary’s Cornish Fairings to share, a delicious spicy biscuit with my added drizzle of dark chocolate – just to give it another depth. This recipe made 24 exactly as I did weigh out each one in order to be the same size! Perfect with a cup of tea!
- 100 g plain flour
- 1/4 tsp ground ginger
- 1/4 tsp mixed spice
- 1/4 tsp ground cinnamon
- 1/2 tsp bicarbonate
- 50 g butter, softened
- 50 g caster sugar
- 75 g golden syrup
- Chocolate, to drizzle (optional)
- Preheat the oven to 180C/fan 160C/gas mark 4. Line 2 baking trays with parchment.
- Add the flour, spices and bicarb to a large bowl; rub the butter into the flour until the mix resembles fine breadcrumbs, mix in the sugar.
- In a small pan, gently heat the golden syrup. then stir into the mixture to make a soft dough. Divide the dough into 24 balls (about the size of a cherry, approx 10 g each for mine). Place on the prepared trays, allowing some room for them to spread.
- Bake in the oven for 10 mins, then take the trays out of the oven and carefully hit on a solid surface to make them crack and spread. Bake for 5 more minutes until an even brown in colour. Life off the baking trays and leave to cool on a wire rack.
- When the cookies are cool, why not go that extra step further and add a drizzle of chocolate? My favourite way is to take either a piping bag or a strong sandwich bag; fill with chocolate and then tie the end so the chocolate can’t come out. Place in the microwave and melt the chocolate in 30 sec bursts. Once melted, snip the end and you’re away! No mess, no difficulty, drizzle over your biscuits.