Cornish Fairing

Introduction

Cornish fairings are spiced shortbread cookies with a soft, crumbly texture and warm notes of ginger, cinnamon, and mixed spice. The recipe comes together in one bowl and bakes in 15 minutes, making it a straightforward afternoon bake that yields about 12–15 cookies depending on size.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 12–15 cookies

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

More ginger-forward: Increase ground ginger to 1½ teaspoons and reduce mixed spice to ½ teaspoon. This shifts the flavor toward a sharper, more pronounced ginger bite.

Golden syrup swap: Replace the golden syrup with treacle for a deeper, more molasses-like flavor and slightly darker color.

Larger cookies: Roll dough balls to about the size of golf balls instead of walnuts. Increase baking time to 18–20 minutes and watch for golden-brown edges.

Crisp texture: Bake for an additional 2–3 minutes until the edges are darker brown. The cookies will firm up more as they cool.

Citrus note: Add ½ teaspoon of finely grated lemon or orange zest to the dry mixture before adding the syrup.

Tips for Success

Rub in the butter thoroughly: Work the cold butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This creates the characteristic crumbly texture; if you skip this step or rush it, the cookies will be dense.

Use levelled baking powder: The recipe specifies a levelled teaspoon, not a heaped one. Too much baking powder will make the cookies cake-like rather than crisp and short.

Watch the dough consistency: Once you add the syrup, stir until the mixture just comes together into a dough. It should hold together when rolled but remain slightly crumbly—if it’s too wet, the cookies will spread too much in the oven.

Cool on a rack: The fairings firm up as they cool, so move them to a cooling rack after a few minutes. Leaving them on the hot baking tray will continue to cook the bottoms.

Roll uniform sizes: Aim for balls of consistent size so they bake evenly. If some are much larger than others, the smaller ones may overbake before the larger ones are done.

Storage and Reheating

Reheating is not necessary; serve at room temperature. If they have softened and you prefer them warmer, place them on a baking tray in a 160°C (320°F) oven for 3–4 minutes to gently warm through without further browning.

FAQ

Why did my fairings spread too much during baking?

The dough was too wet or the baking tray was too warm when you placed the balls on it. Make sure the dough is firm enough to hold its shape and allow the tray to cool between batches if you’re baking multiple rounds.

Can I use brown sugar instead of caster sugar?

Yes, but the cookies will be slightly darker and have a deeper molasses flavor. Use the same weight (60 g) and pack it lightly into the measuring cup.

What’s the difference between golden syrup and treacle?

Golden syrup is lighter and more delicate in flavor, while treacle is darker and richer. Both work here; golden syrup keeps the spices more prominent, while treacle adds caramel notes that soften the spice blend.

How do I know when they’re done baking?

The cookies should be pale golden brown on top and slightly darker at the edges after 15 minutes. A toothpick inserted into the center should come out clean with no wet dough clinging to it.