Having read numerous tributes to the biscuit tin favorites I thought it might be time to consider the more delectable home-made biscuit. Not the thick chunky cookie so beloved of our friends across the water but the buttery sweet concoctions that can be found around the country.
As a mum to two strapping permanently hungry teenage lads I have come to the conclusion that the most cost-effective way of satisfying their sweet tooth demands is to bake my own. I might work full time but I am no domestic goddess – after all its easy to be a domestic goddess when you have a makeup team and an agreement for your derriere not to be filmed – so for me any recipe has to be quick and easy. The favorite with my two is Cornish Fairings. You may have noticed cellophane packets of them on your hols in the South West. I’m afraid that as mine are home-made they don’t come in a uniform size and they tend to spread across the baking trays so you have to cut them up but they are very yummy.
This recipe was taken from a National Trust Cookbook which I found lurking in the library – all of which makes me sound very middle aged and potentially a member of the local WI – not true!!
2 tblsps golden syrup
6 oz caster sugar
12oz self raising flour
1 tsp bicarbonate of soda
2 tsp ground ginger
Pre-heat oven – gas mark 4
Melt syrup and butter in a saucepan over a low heat
Remove from heat and stir in sugar until dissolved
Sieve flour, bicarbonate of soda and ginger into a bowl and add the butter mixture
Stir together to form a dough.
Grease baking trays.
Roll dough into small balls (approx size of walnuts), place on baking trays allowing plenty of of space for them to spread
Bake for 10 minutes until golden brown – leave to cool before removing from trays.