Traditional Cornish Fairings Recipe
Cornish fairings are thin, spiced, crisp ginger biscuits that date back to 18th–19th century Cornwall, originally baked for local fairs. They deliver warm ginger and spice notes with a caramel edge — perfect with a strong cup of tea.
Ingredients
- 225g plain (all-purpose) flour, sifted
- 115g unsalted butter, softened
- 100–125g dark/soft brown sugar (use dark for deeper caramel notes)
- 1½ tsp ground ginger
- ½ tsp mixed spice (or ¼ tsp cinnamon + ¼ tsp nutmeg)
- 1 tsp baking powder or ½ tsp bicarbonate of soda
- Pinch of salt
- Optional: 1 tbsp golden syrup or treacle for extra depth
Equipment
- Baking tray(s) lined with parchment
- Rolling pin and floured surface
- Round cutter (or small cookie cutter)
- Wire rack for cooling
- Mixing bowl and wooden spoon or stand mixer
Instructions
- Cream the butter and dark/soft brown sugar together until the mixture is light and a little fluffy.
- Stir in the ground ginger and mixed spice (or cinnamon + nutmeg). If using golden syrup/treacle, add it now and mix to combine.
- Fold in the sifted flour, baking powder (or bicarbonate of soda) and a pinch of salt until a firm dough forms. No egg is needed — the dough should be fairly firm but workable.
- If the dough is sticky, chill briefly in the fridge for 15–20 minutes. Then roll the dough thinly (for authentic crunch) on a lightly floured surface.
- Cut rounds or shapes and place them on the lined trays with space between each biscuit for spreading.
- Bake in a preheated oven at around 170–180°C (325–350°F) for 10–12 minutes, or until the edges are deep golden and the biscuits look crisp. Watch closely in the final minutes for colour.
- Cool completely on a wire rack — they will crisp up as they cool. Store in an airtight container once fully cool.
Pro tips: Roll the dough very thin for authentic crunch; use dark brown sugar for caramel notes; keep an eye on the oven in the last few minutes for deep colour; always cool fully before storing to keep them crisp.
Nutrition estimate (per biscuit)
Approx: 75 kcal • Fat 3.8g • Carbs 9.5g • Protein 0.7g • Fibre 0.2g
Serving ideas
- Serve warm or room temperature with a strong tea (Earl Grey or builder’s tea).
- Enjoy as a biscuit alongside cream or custard.
- Crumbled over vanilla ice cream or yogurt for extra texture and spice.
Frequently asked questions
How long do cornish fairings keep?
Stored in an airtight container once completely cool, they keep for 1–2 weeks. Crispness is best in the first week.
Can I make them vegan or gluten-free?
Yes. Swap the butter for a firm vegan baking block and use a gluten-free all-purpose flour blend. Texture may vary slightly — roll thin and watch baking time.
Why are my fairings soft?
They are likely rolled too thick or not baked/cool long enough. Roll thinner and bake until the edges are deeply golden; cool fully on a wire rack to set crispness.
Can the dough be frozen?
Yes — freeze either the shaped/unbaked biscuits on a tray then transfer to a bag, or freeze fully baked fairings. Thaw and re-crisp in a low oven if needed.
Looking for more cookies and traditional bakes? See more recipes on MadeForRecipes or consult trusted references like BBC Food for background on British baking.