They are delicious, really fun to bake and Cornish. Add a bit of clotted cream and you’re on to a winner.
Traditionally Fairings would be served with sugar coated almonds and caraway seeds. This is optional but when I bake these biscuits I sprinkle a small amount of this on top as a nod back to the history of this biscuit.
Ingredients
Biscuits
225g of plain flour
110g of caster sugar
2 tsp baking powder
2 tsp bicarbonate of soda
1 3/4 tsp mixed spice
3 tsp ground ginger
1 tsp ground cinnamon
Pinch Cornish Sea Salt
110g of unsalted butter, cubed and softened
90g of golden syrup
Clotted Cream Filling
150g of cream cheese
85g of caster sugar
100g of Rodda’s Clotted Cream
½ tsp vanilla extract
1 gelatine leaf, soaked in cold water
20g of Rodda’s Clotted Cream
Method
Preheat & Prep: Get your oven to 170°C and sieve your dry ingredients together.
Buttery Crumbs: Cut up your butter and rub it into the flour until it looks like breadcrumbs.
Sweet & Sticky: Warm up the golden syrup and mix it into the dough, but don't overdo it!
Chill Out: Wrap the dough in cling film and let it rest in the fridge for 30 minutes.
Creamy Filling: While the dough chills, beat together cream cheese, sugar, and clotted cream until smooth.
Gelatine Time: Soak your gelatin, then heat up a bit of clotted cream and dissolve it in. Stir this into your creamy mixture.
Set It Up: Pop the creamy filling in the fridge to firm up.
Shape & Bake: Roll your chilled dough into balls, line trays with greaseproof, and bake for 10-12 minutes. Look for soft centers and slightly darker edges.
Cool Down: Let the biscuits cool completely on a wire rack.
Assemble & Enjoy: Spread the clotted cream filling between two biscuits and dig in!
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