Cornish Fairings

Cornish Fairings


Cornish Fairings are a traditional sweet and spicy ginger biscuit from Cornwall, UK

Cornish Fairings on cooling rack

These traditional Cornish Fairings are the perfect biscuit for dunking in your cup of tea. Lightly spiced, gingery biscuits that are crisp on the outside and meltingly chewy on the inside. This recipe is an adaption of one my grandmother used to make.



WHY ARE THEY CALLED CORNISH FAIRINGS?

Popular in Cornwall for well over a century, Cornish Fairings were commonly bought by men at Whitsuntide fairs to be enjoyed with their sweethearts. They became popular nationwide when a local Cornish manufacturer Furniss started selling them by mail order in 1886. They still make and sell them today!

Cornish Fairings

WHAT ARE CORNISH FAIRINGS FLAVOURED WITH?

Cornish Fairings are sweet and spicy ginger biscuits made with flour, butter and caster sugar, together with dried ginger, mixed spice and golden syrup. They sometimes also contain cinnamon. The biscuits are created by mixing the dry ingredients with the butter until the mixture resembles breadcrumbs, then adding the sugar and syrup before forming the dough into biscuits.

Cornish Fairings



The dough is quite dry in order to create that crispness but you need to add enough golden syrup to form a dough.

Cornish Fairings Biscuit Dough

Walnut sized pieces can be then rolled into balls and placed on a baking sheet ready for baking in the oven.

CAN YOU FREEZE CORNISH FAIRINGS?

Cornish Fairings can be frozen although you will lose the crispness slightly. The taste is still amazing though.

Cornish Fairings


NUTRITION INFORMATION





GOLDEN SYRUP AND OAT COOKIES

A quick and easy egg free cookie recipe. These golden syrup and oat cookies are sweetened with syrup which gives them a lovely chewy texture.

Golden syrup and oat cookies

CORNISH FAIRINGS


Cornish Fairings
Biscuits, Cookies
Baking
Yield: 24

Cornish Fairings

prep time: 10 minscook time: 10 minstotal time: 20 mins
A traditional spiced ginger biscuit from Cornwall

ingredients:

  • 225g Plain Flour
  • 2 TSP Baking Powder
  • 2 TSP Bicarbonate of Soda
  • 3 TSP Ground Ginger
  • 2 TSP Mixed Spice
  • 120g Butter, cubed
  • 120g Caster Sugar, cubed
  • 6 heaped TBSP Golden Syrup

instructions:

  1. Preheat the oven to 180°c (160°fan) and line two baking sheets with baking paper.
  2. Sieve the flour, baking powder, bicarbonate of soda, ginger and mixed spice into a large bowl.
  3. Rub in the cubed butter using your hands until you get fine breadcrumbs.
  4. Stir in the caster sugar and give it a good mix with a spoon.
  5. Finally, stir in the golden syrup and mix in with your hands until a dough forms. The dough needs to come together but not be too soft.
  6. Take walnut size pieces of the dough and roll them into balls and place on the baking sheets, spaced well apart.
  7. Bake in the oven for 10 minutes. Let  them cool slightly before removing to a cooling rack.

NOTES:

Calories and nutrition are for 1 biscuit
calories
110
fat (grams)
4.2
sat. fat (grams)
2.6
carbs (grams)
17.6
protein (grams)
1
sugar (grams)
10.1


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Beth Sachs (Jam & Clotted Cream)
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Easy Nutella Brownies

Easy Nutella Brownies


An easy Nutella Brownie recipe made with chocolate hazelnut spread. The brownies are rich and chocolatey in taste with a soft, fudgy and dense texture. The perfect brownie!

Easy Nutella brownies cut into squares
These easy Nutella Brownies taste incredible, with a rich chocolate taste and a hint of hazelnut thanks to the Nutella spread! Not only that, but one bite of these brownies and you wont believe how easy they are to make!


WHAT MAKES THE PERFECT BROWNIE?

Brownies are best when they are dense and fudgy with a rich intense chocolate taste. The Nutella spread really helps to achieve this texture and flavour. The very top however, should have a nice thin crispness, making cutting easier. 

Nutella Brownie with a bite taken out of it


TOP TIPS FOR MAKING NUTELLA BROWNIES

  • Don't over bake the brownies, otherwise they will lose their dense fudgy texture. Keep checking the brownies so this doesn't happen. I suggest checking every few minutes after 35 minutes in the oven.
  • Add a handful of chopped hazelnuts for added texture and crunch. Some raisins would give the brownies a lovely fruity contrast too.
  • Feel free to replace the Nutella with any brand of chocolate hazelnut spread.

Easy Nutella Brownies cut into squares

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Easy Nutella Brownies

STEP BY STEP EASY NUTELLA BROWNIES

Chocolate and Butter
Place the chocolate pieces and butter in a microwaveable bowl and heat in the microwave until melted. I usually heat in 20 second bursts, stirring in between in order to avoid burning the chocolate.

Melted chocolate and butter

Let the melted chocolate mixture cool slightly before beating in the Nutella spread. Make sure it's all combined thoroughly.

Nutella added to the Nutella Brownie mix


In another bowl whisk the eggs and sugar for 3 minutes until you have a pale light mixture, then stir this into the melted chocolate mix. Add the vanilla extract at this point as well.

Egg mixture poured into melted chocolate

Next, weigh the flour and cocoa out in a bowl. There is no need to sift the flour for brownies as they should be dense and fudgy and not light and airy.

Flour and Cocoa Powder


Stir the flour and cocoa into the brownie mix, making sure there are no visible signs of the flour left.

Flour and cocoa mixed into the Nutella Brownie batter

Pour the brownie batter into a prepared 20cm square tin and bake in the oven for about 45 minutes. I suggest checking after 35 minutes.

Nutella brownie batter in the tin ready for cooking
Once the brownies are out of the oven let them cool completely before cutting into squares.

Cooled Nutella brownies cut into squares




CAN YOU FREEZE THE NUTELLA BROWNIES?

Brownies freeze really well, so why not make a double batch and freeze half for another day? To freeze the Easy Nutella Brownies cool the cooked brownies in the tin but DO NOT cut into squares. When cool, wrap the brownie in a layer of clingfilm then foil and place in the freezer for up to three months. Take out of the freezer to defrost 24 hours before you need them. Sometimes it's easier to cut them into squares when they are still a little bit frozen.


DARK CHOCOLATE ORANGE BROWNIES

If you like brownies with a really gooey middle then these dark chocolate orange brownies are perfect.

Dark Chocolate Orange Brownies


OTHER BROWNIE RECIPES YOU MIGHT LIKE

Oreo Brownies from Fab Food 4 All
Wholegrain Dark Chocolate Brownies from A Mummy Too
Mini Egg Brownies from Easy Peasy Foodie
Biscoff Swirl Brownies from Jam and Clotted Cream

EASY NUTELLA BROWNIES


Easy Nutella Brownies
Brownies
Baking
Yield: 12

Easy Nutella Brownies

prep time: 15 minscook time: 45 minstotal time: 60 mins
An easy Nutella Brownie recipe made with the famous chocolate nut spread. The brownies are soft and fudgy in the middle and crisp on top

ingredients:

  • 100g Milk Chocolate, broken into pieces
  • 200g Dark Chocolate, broken into pieces
  • 170g Butter, cubed
  • 150g Nutella
  • 245g Caster Sugar
  • 3 Eggs and 1 Egg Yolk
  • 1 TSP Vanilla Extract
  • 100g Plain Flour
  • 25g Cocoa Powder

instructions:

  1. Preheat the oven to 170°c (150°fan) and line a 20 cm square baking tin with baking paper.
  2. Place the milk chocolate, dark chocolate and butter in a microwaveable bowl and heat in short bursts until it's melted (20 seconds and stir - repeat until melted).
  3. Let the melted chocolate mixture cool slightly then beat in the Nutella spread.
  4. In another bowl, whisk together the sugar and eggs using an electric whisk for 3 minutes.
  5. Mix the egg mixture and vanilla extract into the chocolate mixture until combined.
  6. Beat in the flour and cocoa powder and mix thoroughly.
  7. Pour the brownie batter into the tin and bake for about 45 minutes. Start checking after 35 minutes. It should still have a slight wobble on top.
  8. Let the brownies cool completely before cutting into squares.

NOTES:

Calories and nutrition for 1 brownie
calories
436
fat (grams)
24.4
sat. fat (grams)
16.7
carbs (grams)
50.7
protein (grams)
5.8
sugar (grams)
40.3

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Beth Sachs (Jam & Clotted Cream)
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Slow Cooker Macaroni Cheese

Slow Cooker Macaroni Cheese

   
This slow cooker macaroni cheese is so easy to make. Dry macaroni (that's right, no need to pre-cook the pasta!), milk, cheeses and a few other secret ingredients go in, and after a few hours out comes a creamy cheesy slow cooked macaroni cheese. Preparation time is less than 10 minutes.

Slow Cooker Macaroni Cheese

EASY MAC AND CHEESE IN THE SLOW COOKER

This slow cooker macaroni cheese requires no pre-cooking of the pasta (like so many other recipes do). It's a chuck it all in, give it a stir and leave it kind of dish, which is music to my ears.


The other benefit of this recipe is that it only takes about 2 hours to cook on high, so you could pop it in the slow cooker when you get home from the school run and be eating it by 'tea time'.

Slow Cooker Macaroni Cheese

CAN I MAKE THIS SLOW COOKER MACARONI CHEESE ON THE HOB?

Unfortunately this recipe isn't suitable for the hob as it has been specifically developed for use in the slow cooker. If you'd like to make a traditional macaroni cheese then I suggest you follow my recipe for Cheeseboard Macaroni Bake which uses a classic white sauce.

Slow Cooker Macaroni Cheese

WHAT PASTA TO USE?

Macaroni is the best pasta shape to use for this dish as it cooks quickly in the slow cooker. If you can get hold of elbow macaroni that would also work. Avoid large pasta shapes like Penne or Rigatoni as they would require a change to the liquid quantities in the recipe.

Slow Cooker Macaroni Cheese


OTHER MACARONI CHEESE RECIPES YOU MIGHT LIKE

  • Hawaiian Macaroni Cheese is basically my favourite pizza in pasta form. So there is sweet pineapple, ham and creamy mozzarella bound up in a cheesy pasta bake. It's delicious!
  • Pressure King Pro Macaroni Cheese is made in my electric pressure cooker in a matter of minutes. Great for a quick mid week meal.
  • Honey Ale Macaroni Cheese has quite an adult taste given the slight bitterness of the ale. Hubby and I absolutely love it with gammon.
  • Sweet Potato and Feta Macaroni Cheese has an amazing flavour contrast between the sweetness of the sweet potatoes and saltiness of the feta cheese. One of my personal favourites.

Slow Cooker Macaroni Cheese



TOP TIPS FOR MAKING SLOW COOKER MACARONI CHEESE

  • Vary the cheeses. Gruyere would work well and if you were cooking this for adults some crumbled blue cheese would taste fab too.
  • If you like things with a bit of heat add half a teaspoon of cayenne pepper at the same time as the smoked paprika.
  • Unfortunately this macaroni cheese isn't suitable for freezing. It's best eaten straight from the slow cooker.
  • The macaroni cheese will look thin with the butter floating on top until the last 20 minutes or so of cooking. Give it a stir after an hour and a half and you will be rewarded with a glossy thick cheese sauce at the end of cooking.
  • Every slow cooker is different. The recipe took 2 hours on high in my slow cooker but I suggest checking after 90 minutes. Be careful, the dish can go from cooked to overcooked quite quickly!

Slow Cooker Macaroni Cheese

HOW TO MAKE MACARONI CHEESE IN THE SLOW COOKER

Place your uncooked macaroni in the bottom of your slow cooker basin, making sure the basin has been buttered.

Uncooked macaroni in slow cooker
Pour in the milk (I used whole milk but semi skimmed would also work) and the tin of evaporated milk and give it a quick stir.

Macaroni and Milk
Then it's time for some cream cheese. I suggest using full fat if possible.

Cream cheese in slow cooker
Now it's time for some slightly unusual ingredients!

MARMITE - THE SECRET INGREDIENT

Whether you love it or hate it, Marmite is one of the secret ingredients in this slow cooker macaroni cheese that takes it to the next level of yumminess. We're very much a Marmite loving household and I add it to a lot of my recipes - french onion soup, bolognese and my kids favourite meal is Marmite pasta. When Engravers Guild sent my kids and hubby a personalised solid silver marmite lid they were over the moon. It's a great idea for Valentine's Day don't you think?

Personalised Marmite Jar from Engravers Guild
As well as Marmite you also need to add cider vinegar (it really helps to bring out the cheesy flavour), garlic granules, smoked paprika and Dijon mustard. Then it's time for some butter.

Slow Cooker Macaroni Cheese
 Finally add your cheese. I used grated extra mature cheddar and some Parmesan. Gruyere would also work well.

Cheese in the slow cooker

Give everything a good stir and pop it on high for about 2 hours, but check after 90 minutes and give it another stir.

Slow Cooker Macaroni Cheese ready to cook
The macaroni cheese is now ready for serving! I usually serve it with some veggies or salad and garlic bread. You can also sprinkle some chopped parsley on at this point if you wish.

Slow Cooker Macaroni Cheese ready for serving



SLOW COOKER SWEET & SOUR CHICKEN

Slow Cooker Sweet and Sour Chicken


SLOW COOKER MACARONI CHEESE


Slow Cooker Macaroni Cheese
Slow Cooker
Pasta
Yield: 4

Slow Cooker Macaroni Cheese

prep time: 10 minscook time: 2 hourtotal time: 2 hours and 10 mins
This slow cooker macaroni cheese is so easy to make. Dry macaroni, milk, cheeses and a few other secret ingredients go in, and after a few hours out comes a creamy cheesy slow cooked macaroni cheese. Preparation time is less than 10 minutes.

ingredients:

  • 300g Macaroni
  • 400g tin Evaporated Milk
  • 200ml Whole Milk
  • 100g Cream Cheese
  • 50g Butter, cubed
  • 1 TSP Marmite
  • 1TSP Dijon Mustard
  • 1 TBSP Cider Vinegar
  • 1 TSP Smoked Paprika
  • 200g Extra Mature Cheddar, grated
  • 100g Parmesan, grated

instructions:

  1. Put the uncooked macaroni in the bottom of a buttered slow cooker basin.
  2. Pour over the evaporated milk and whole milk and give it a stir.
  3. Add the cream cheese and give it another stir.
  4. Now add the butter, Marmite, dijon mustard, smoked paprika and cider vinegar.
  5. Finally add the cheese, give it a stir and cook on high for 2 hours. 
  6. Check after 9 minutes and give it a good stir. Don't panic if the sauce looks separated, it will come together during the last bit of cooking.
  7. Serve with garlic bread and salad.

NOTES:

Calories and nutrition are for 1 serving
calories
714
fat (grams)
28.2
sat. fat (grams)
17.2
carbs (grams)
71.3
protein (grams)
43.3
sugar (grams)
14.7


MORE RECIPES

For more family friendly recipes have a look at my recipe index which has hundreds of quick and easy recipes to try.

DISCLOSURE: I was gifted a solid silver Marmite lid from Engravers Guild.
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Beth Sachs (Jam & Clotted Cream)
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Halloumi & Sweet Potato Curry

Halloumi & Sweet Potato Curry


A mild and fragrant halloumi and sweet potato curry, using halloumi as a substitute for traditional Indian paneer.

Halloumi and Sweet Potato Curry


This yummy and filling halloumi and sweet potato curry is perfect weekend comfort food. The sauce is fragrant, creamy and very mild (although you can make it hotter if you wish), and I love the flavour combination of the sweet potatoes against the saltiness of the halloumi. 

Halloumi and Sweet Potato Curry



HALLOUMI VS PANEER

Traditionally the Indian cheese paneer would have been used in this curry, but due to availability issues I have substituted it for halloumi cheese. Both paneer and halloumi can be heated to high temperatures without melting, which is what we want in a dish like this and I have to say I actually prefer the slightly saltier flavour of the halloumi. By all means use paneer if you can get hold of it easily though. 


Halloumi and Sweet Potato Curry

Halloumi and Sweet Potato Curry

CAN THE CURRY BE FROZEN?

The curry can be frozen minus the halloumi, which loses it's firm texture if it is frozen and then defrosted. You can fry the halloumi cubes once you're ready to eat it. The curry can be frozen for up to 3 months, so why not make a double batch and freeze half?


STEP BY STEP INSTRUCTIONS FOR HALLOUMI & SWEET POTATO CURRY

Halloumi

Firstly you need to cut a block of halloumi (they usually come in 200g or 250g packets) into bite size chunks with sharp knife.

Fried Halloumi
Heat some oil in a pan and fry the halloumi chunks until they are starting to brown.You might find quite a bit of liquid come out of the cheese but just be patient and it will evaporate. Once the halloumi cubes are golden, remove the pan from the heat and pop the halloumi into a bowl ready for later.

Sweet Potatoes
Next it's time to peel and chop 3 medium sweet potatoes into large chunks and boil in a pan of water for 6 minutes until tender. Drain the sweet potatoes and set aside for later.

Sweet Potatoes
Now it's time to make the curry base. Firstly fry a sliced red onion (you can use an ordinary onion if you prefer), chopped garlic, chopped fresh ginger and coriander stalks until soft. It's best to do this over a low heat to prevent burning.

Curry Base
Once they are soft, add the curry paste. I use a mild paste like korma, but if you like things a bit hotter then use something slightly spicier. Alternatively you could add a fresh chopped red chilli at the same time as the onion.

Curry Paste
After a couple of minutes it's time for the coconut milk. Use full fat coconut milk as it gives a much creamier smoother sauce.

Curry Sauce
Once the sauce has simmered for 5 minutes, add the cooked sweet potato and a handful of spinach  into the pan. Make sure everything is coated in the curry sauce and simmer on a low heat.

Sweet Potato Curry
After a few minutes it's time to add the fried halloumi back into the mix. Make sure everything is combined and warmed through.

Halloumi & Sweet Potato Curry
Now it's ready to eat. I serve the curry with basmati rice, naan breads and mango chutney for a yummy filling meal. Lentil dhal would also be a nice accompaniment. 

Halloumi and Sweet Potato Curry

MORE SWEET POTATO RECIPES YOU MIGHT LIKE


HALLOUMI & SWEET POTATO CURRY


Halloumi and Sweet Potato Curry
Curry
Indian
Yield: 4

Halloumi & Sweet Potato Curry

prep time: 15 minscook time: 20 minstotal time: 35 mins
A mild and fragrant halloumi and sweet potato curry, using halloumi as a substitute for traditional Indian paneer. A tasty vegetarian curry which the whole family will love.

ingredients:

  • 200g Halloumi, cubed
  • 2 TBSP Oil
  • 3 Sweet Potatoes, peeled and cut into large chunks
  • 1 Red Onion, sliced
  • 2 Garlic Cloves, chopped
  • 2cm piece fresh ginger, peeled and chopped
  • Coriander stalks - about 6, chopped
  • 3 TBSP Korma Curry Paste
  • 400g Tin Coconut Milk
  • 100g Baby Spinach

instructions:

  1. Fry the halloumi in a little oil until golden. Set aside for later
  2. Bring a pan of water to the boil and cook the sweet potato chunks for 6 minutes. Drain and set aside.
  3. In a large pan, fry the onion, garlic, ginger and coriander stalks until the onion is soft.
  4. Add the korma curry paste for cook for 5 minutes on a medium heat.
  5. Stir in the coconut milk and simmer for 5 minutes.
  6. Add the sweet potato and spinach to the curry and heat through (letting the spinach wilt).
  7. Finally, add the halloumi cheese just before serving.
  8. Serve with rice and naan breads.

NOTES:

Calories and nutrition are for 1 serving.
calories
431
fat (grams)
39.9
sat. fat (grams)
24
carbs (grams)
10.8
protein (grams)
10.7
sugar (grams)
3.9

try next

SWEET POTATO AND HALLOUMI BAKE

Sweet Potato and Halloumi Bake

This yummy sweet potato and halloumi bake is perfect with a crusty baguette and a chilled glass of white wine.

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Beth Sachs (Jam & Clotted Cream)
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