CORNISH FAIRINGS

These little gems are a true taste of Cornwall. Steeped in the history of our County, they were made and sold at local Fairs and by women on stalls in the streets. Original Cornish street food! A kind of gingerbread, they keep well in an airtight container.

4 oz Plain Flour
2 oz butter [don't even think of using that horrible m word]
a pinch of salt
Rub in the butter until completely gone and like fine breadcrumbs

add:
Very very finely chopped mixed peel [M&S’s are brilliant]
1 level teaspoon Bicarbonate of soda
1 level teaspoon Baking Powder
large pinch of Mixed Spice
1 heaped teaspoon of Ground Ginger  [more if you wish]

then bind with 2 fluid oz of warmed Golden Syrup.
You may use part syrup and part treacle but I find the taste of treacle too overpowering. Some folk add considerably more ginger, but I like to keep the taste subtle.

I use ¾ oz of dough for each biscuit and find this just right. Roll between the palms of both hands into a little ball, then flatten slightly and place well apart on a lightly greased baking sheet. Bake at 200 deg C for about 15 mins, turning occasionally making sure they brown evenly. Cool on a rack. Scrummy.