ginger biscuits

Perfect with a cuppa, these gently spiced biscuits have just the right crunch

Sweet and spicy ginger biscuits

plain flour (all-purpose)

ginger

allspice

lightly salted butter,

light brown sugar

golden syrup

eggs,

Pre-heat your oven to 180°C/350°F and line two baking trays with parchment.

Place flour, bicarbonate of soda, ginger and allspice into the bowl of a food processor and pulse a few times to combine.

Add the butter and pulse until the mixture looks like bread crumbs. Add the sugar, golden syrup and egg, then pulse just so it comes together to form a dough.

Tip onto a lightly floured board and gently form it into a ball.

You have two options:

Form the dough into a long cylinder about 10cm in diameter.

Wrap the cylinder in cling film or reusable silicon wrap and pop into the freezer for half an hour or refrigerate overnight so the dough firms up.

Remove, then slice into thin rounds (you won’t need to preheat your oven until ready to cook!).

Option 1

With a rolling pin, roll the dough out to about 5mm thick, then using a round (or shaped) biscuit cutter, cut the dough out and place on the baking trays. They will spread a little, so allow for that.

Place the baking trays into the fridge for 20 minutes to firm up before baking.

Option 2

Place into the oven and cook for 10-15 minutes until golden brown.

Remove from trays with a spatula and cool on racks.

NOTE: If they’re not crisp enough for you when cooled, just return to the oven at around 140C (no fan) for another 8 or so minutes, being careful they don’t burn or get too brown.

Cook

These sugar-dusted ginger treats are a festive delight for young and old.

Gingerbread earthquake cookies

butter, chopped

plain flour

brown sugar

egg, lightly whisked

5.00 gm ground ginger

2.50 gm ground mixed spice

cloves

0.63 gm bicarbonate of soda

icing sugar

Step 1

Combine the butter and golden syrup in a medium saucepan over low heat. Cook, stirring, for 3 minutes or until butter melts and mixture is well combined. Remove from heat and transfer to a large bowl.

Step 2

Add the flour, brown sugar, egg, ginger, mixed spice, cloves and bicarbonate of soda and stir to combine. Cover with plastic wrap and place in the fridge for 45 minutes or until cool and firm.

Step 3

Preheat oven to 180C. Line 2 oven trays with baking paper. Sift the icing sugar onto a small plate. Roll tablespoonsful of mixture into balls and roll in icing sugar. Place on the lined trays, 6cm apart, allowing room for spreading.

Step 4

Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until lightly golden. Remove from oven and set aside on trays to cool completely.

A centuries old cherished Cornish treat, these traditional Cornish Fairings are packed with flavor and are wonderfully crunchy, making them oh so perfect for dunking!

Cornish Fairings (Ginger Biscuits)

all-purpose flour

sugar

baking powder

baking soda

ground ginger ((yes, that's tablespoon, don't shy away!))

cinnamon

mixed spice

mixed spice ((recommended for the best flavor))

salt

ginger ((optional))

butter butter

Preheat the oven to 350 F/175 C. Place all the dry ingredients in a large mixing bowl and stir to combine.Place the golden syrup and butter in a small saucepan andheat over medium heat until the butter is melted.Pour the golden syrup/butter mixture into the dry mixture. Stir to combine and then knead with your hands to form a stiff dough.Roll the dough into 1-inch balls, place each ball on the palm of your hand and press down to flatten them.Place the flattened dough balls onto a lined baking sheet. Bake on the middle rack for 11-14 minutes or until they&#39;re a deep golden brown. Note, the longer they bake the crunchier they&#39;ll be, so base the length of baking time on your texture preference.Let the ginger fairings sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Store the biscuits in an airtight container at room temperature where they will keep for a several days.Makes about two dozen Cornish Fairings.

Very nice biscuits with a great flavor and texture.  Will for sure be making these again.

My new favorite biscuit.  Positively scrummy.

Perfectly crunchy and absolutely delicious flavour!  Lovely biscuits, will definitely make again.

These are such scrumptious ginger biscuits!  Crunchy indeed and a generous amount of flavor.  I didn't, and wouldn't, change a thing, these are perfect.

I just wanted to report back and say how utterly and irresistibly delicious these were! A true taste of home and a walk down memory lane. Thank you again, Kimberley, I treasure you and your recipes.

These were wonderful!!  I was nervous about the amount of ginger called for but I decided to trust you because everything else I've made has been excellent, and the resulting flavor was fabulous.  I even made my own mixed spice using your recipe.  And you're absolutely right about these retaining their crunch after a few days.  On to make another batch now! :)

These were every bit as good as you described.  Love the crunch!  Made exactly as written and will definitely be making them again.  Keep these wonderful traditional recipes coming!

I can't tell you how excited I am for this recipe!  Holidays in Cornwall are a favorite childhood pastime.  Mum wouldn't allow us too many sweets but we did always indulge in a packet of Furniss Cornish Fairings.  I don't make it down there as often as I used to but still love the biscuits and cannot wait to make my own with your recipe.  I've made many of your recipes, all excellent, so I know I can trust them :)  Thank you, Kimberley!

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Sweet and spicy ginger biscuits

Gingerbread earthquake cookies

Cornish Fairings (Ginger Biscuits)

Top 3 ginger biscuits recipes from across the web

The most viewed ginger biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet and spicy ginger biscuits

Gingerbread earthquake cookies

Cornish Fairings (Ginger Biscuits)

The most viewed ginger biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine