(Or Ginger Fairings)
Brittle, very sweet, round biscuits with a dark orange bake and rustic surface, flavoured with ginger and other sweet spices. Not as hard as ginger nuts.
The word 'fairing' is known for a treat bought from a fair at least since 1574, and definitively as a type of ginger biscuit at least since FT Elworthy's 'West Somerset Word-Book' of 1888; "Fairing, a peculiar kind of thin, brown cake sold at fairs, called by the better class ‘gingerbread nuts’." The baker Furniss of Truro say they've been making fairings at least since 1886.
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4 oz butter
6 oz self raising flour
3 oz soft brown sugar
1 tbsp golden syrup
1 tsp ginger
Preheat oven to 190C, 375F, gas 5 and grease a baking tray. Beat together the butter and sugar. Add the remaining ingredients and mix well. Divide into walnut-sized balls, place each on the tray and press flat. Bake for approximately 15 minutes or until golden brown.
The Cornishman - Thursday 3 December 1908
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