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The dictionary definition of “fairing” is a present bought or given at a fair. Fairing biscuits are popular in the West Country and a traditional bake for their fairs and fetes. Rumour has it they are served up at Widecombe Fair and are a favourite of Wi' Bill Brewer, Jan Stewer, Peter Gurney, Peter Davy, Dan'l Whiddon, Harry Hawk, old uncle Tom Cobbley and all. A cousin of the “ginger nut”, a Fairing is an ideal dunking biscuit.
Ingredients make 16 large biscuits
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4oz (100g) butter
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4oz (100g) caster sugar
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8oz (225g) plain flour
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4 tablespoons golden syrup
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½ teaspoon salt
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2oz (50g) Emmental cheese, grated
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2 teaspoons bicarbonate of soda
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2 teaspoons mixed spice
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3 teaspoons ground ginger
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1 teaspoon cinnamon
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Method:
- Sieve together the flour, salt, spices, baking powder and bicarbonate of soda.
- Rub in the butter until the consistency of coarse breadcrumbs.
- Stir in the sugar.
- Spoon the golden syrup into a heatproof bowl and stand in shallow water in a saucepan. Heat gently until the syrup thins.
- Pour the liquid syrup on the other ingredients and work in thoroughly.
- Flour your hands and roll the mixture into small balls (the mixture should make around 16 biscuits).
- Place on a baking tray covered in baking parchment, making sure they are well spaced out.
- Bake in the top of the oven at 200°C/400F°/Gas Mark 6, for approx 10 mins moving the biscuits to the bottom shelf of the oven the moment they begin to brown. (Note: I set my oven to “convection” rather then “fan” and the biscuits took 6 mins to start to brown.)
- Remove from oven and allow to cool and harden before removing from baking parchment.
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