Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup currants
- 1/2 cup chopped mixed candied peel
- 1/2 cup chopped almonds
Special Equipment Needed:
- 2 baking sheets
- Parchment paper
- Electric mixer
- Medium bowl
- Small bowl
- Wire rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a small bowl, cream together the butter and brown sugar with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, then add the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the cinnamon, nutmeg, ginger, cloves, currants, candied peel, and almonds.
7. Drop the dough by tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake for 12-15 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 24 cookies
Nutritional Information (per cookie):
Calories: 130
Fat: 6 g
Carbohydrates: 17 g
Protein: 2 g
Substitutions for Ingredients:
- For the currants, you can use raisins or dried cranberries.
- For the candied peel, you can use chopped dried apricots or dates.
- For the almonds, you can use chopped walnuts or pecans.
Variations:
- For a sweeter cookie, add 1/4 cup of granulated sugar to the dough.
- For a spicier cookie, add 1/4 teaspoon of ground allspice to the dough.
- For a nut-free cookie, omit the almonds and add 1/2 cup of chopped dried fruit.
Tips and Tricks:
- For a chewy cookie, bake for a few minutes less.
- For a crunchy cookie, bake for a few minutes more.
- For a softer cookie, add 1 tablespoon of milk to the dough.
Storage Instructions:
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cookies in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve the cookies on a platter with a sprinkle of powdered sugar.
Garnishes:
Garnish the cookies with a sprinkle of chopped almonds or a drizzle of melted chocolate.
Pairings:
Pair the cookies with a cup of hot tea or a glass of cold milk.
Suggested Side Dishes:
Serve the cookies with a side of fresh fruit or a scoop of ice cream.
Troubleshooting Advice:
- If the cookies are too dry, add a few tablespoons of milk to the dough.
- If the cookies are too crumbly, add a few tablespoons of butter to the dough.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and surfaces are clean and sanitized.
Food History:
Cornish Fairings Cookies are a traditional British cookie that originated in Cornwall, England. The name "Fairings" comes from the fairs that were held in Cornwall, where the cookies were sold.
Flavor Profiles:
These cookies have a sweet and spicy flavor with a hint of nuttiness from the almonds.
Serving Suggestions:
Serve the cookies as an after-dinner treat or as a snack with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British
Taste: Sweet, Buttery, Nutty, Spicy, Cinnamon, Cinnamon-Flavored