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.


Image: http://www.bristolbakestress.com


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Ginger Fairings

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



2016
Image: http://www.furniss-foods.co.uk