Bready or Not: Cornish Fairings Cookies

Posted by on Aug 2, 2023 in Blog, Bready or Not, british, cookies | 0 comments

Cornish Fairings Cookies (to use the American wording, as these would be Corning Fairings Biscuits at their point of origin in Cornwall) are light, delicious cookies that use golden syrup for flavor and sweetness.

Bready or Not: Cornish Fairings Cookies

Golden Syrup is a delicious ingredient out of the UK. Some recipes call for using a half and half mix of light corn syrup and honey to replace it in American recipes, but I’ve found that’s not a good replacement for the flavor. If you’re in the US, look for Lyle’s Golden Syrup in the British section of a grocery store or at World Market.

Bready or Not: Cornish Fairings Cookies

Ginger gives these cookies a pleasant warming element, but I should note that these aren’t heavy like most gingerbreads. This is something different, light and chewy.

Bready or Not: Cornish Fairings Cookies

Do note that I found these cookies got stiffer in texture after a day, but they were still delicious.

Adapted from Bigger Bolder Baking by Gemma Stafford.

Bready or Not: Cornish Fairings Cookies

This recipe, adapted from Bigger Bolder Baking by Gemma Stafford, uses the British ingredient golden syrup to make a uniquely sweet, lightly spiced cookie.
Course: Dessert, Snack
Cuisine: British
Keyword: cookies, golden syrup
Servings: 33 cookies
Author: Beth Cato


  • parchment paper
  • baking sheet
  • food processor
  • teaspoon scoop


  • 1/2 cup unsalted butter 1 stick
  • 1 1/2 cups all-purpose flour
  • 1/2 cup light brown sugar packed
  • 2 teaspoons ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 6 Tablespoons golden syrup


  • Preheat oven to 400-degrees. Line a baking sheet with parchment paper.
  • Using a food processor, dice up butter. Add flour, brown sugar, ginger, baking powder, baking soda, cinnamon, and salt, and pulse to mix, scraping the blades clean as needed. Add golden syrup and pulse to incorporate.
  • Use a teaspoon scoop to dole out dough, spaced out, on parchment paper. Bake for 7 to 9 minutes, until cookies are set and crackled across the top. Cool on sheet for a few minutes, then transfer to a rack to completely cool. Store in an airtight container at room temperature; they will get stiffer in texture after a day, but the flavor is still wonderful.


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