Cornish Fairings

These Cornish Fairings are one of those recipes you’ll come back to again and again. They’re crunchy, cozy, and full of that old-fashioned charm. Plus, they’re ready in under 30 minutes and don’t need anything fancy. I like to bake a batch when the weather turns cool—it just feels right. If you love ginger biscuits or anything with a hint of spice, you’ll adore these.

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Prep Time 10

Cook Time 11

Servings: 12

Course: Cookies

Cuisine: British

Calories: 95

Ingredients Method Notes

Ingredients

115 g all-purpose flour about 1 cup
55 g salted butter softened (¼ cup)
¼ tsp baking soda
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp pumpkin pie spice
55 g sugar ¼ cup
75 g golden syrup or light corn syrup ¼ cup

Method

Set your oven to 180°C (160°C fan) / 350°F. Line a baking tray with parchment paper so the biscuits won’t stick.
In a medium bowl, stir together the flour, baking soda, ginger, cinnamon, and pumpkin pie spice. Give it a quick whisk to make sure everything is evenly mixed.
In another bowl, beat the softened butter and sugar until it looks light and smooth. This takes just a couple of minutes by hand.
Pour in the golden syrup and mix until fully combined. It will look sticky and soft—that’s perfect.
Gradually stir the dry mix into the wet mix. You’ll get a soft dough that’s a little sticky but still easy to shape.
Scoop out small balls of dough (about the size of a walnut) and place them on your baking tray with space between them. They’ll spread as they bake.
Pop them in the oven for 10–12 minutes. They’ll puff up at first, then flatten into lovely round biscuits with a slightly cracked top.
Let them rest on the tray for a few minutes before moving them to a wire rack. They’ll firm up as they cool.

Notes

Tips for Perfect Fairings Every Time

Baking Cornish Fairings might be simple, but a few small tricks can make a big difference. Over the years, I’ve learned what helps these spicy little biscuits turn out just right—every single time.

First, don’t skip the chilling step if your kitchen is warm. While the dough usually doesn’t need refrigeration, on hot days it can get a little too soft, making the biscuits spread too much. A quick 10-minute chill in the fridge keeps the shape just right.

Second, use baking parchment on your tray. Not only does it keep the biscuits from sticking, but it also helps them bake more evenly. And don’t press them down! Just roll the dough into small balls and let the oven do the rest. They’ll puff up, then flatten out and crack beautifully on their own.

Space the dough balls well apart—these fairings spread quite a bit. If they’re too close, they’ll merge into one giant biscuit (been there, done that).

Lastly, don’t wait for them to be hard in the oven. Take them out when they’re just golden around the edges. They firm up as they cool and give you that perfect crisp snap with a soft centre.