Blueberry Cornish Fairings

Cornish Fairings are sweet and spicy little cookies traditionally made with very finely diced mixed peel. As I didn't have any such thing on hand I decided to switch things up a bit. My attention shifted to the stacks of dried fruits in my pantry and I started to contemplate which one would pair well with allspice. I had recently purchased a little container of dried blueberries at my local health food store and had some left over after making another batch of Jonnie's Granola.

Blueberries and allspice go very well together so I decided to give it a try. Happy to say that the result is an amazing little cookie, perfectly sweetened and wonderfully highlighted with the dried fruit.

These are so fast to make and bake that I sat back stunned as to why I have never stumbled upon this recipe in the past. They are truly great little cookies ! Well, it is safe to say , after further research, that the cause of delay in my meet-and-greet with Cornish Fairings lies with my geographical location. I do no live near or even remotely close to Cornwall, UK. You see, the Cornish Fairing originates from Cornwall - a quite lengthy plane or boat ride away for me. Regardless, I have found them now and this recipe is a keeper.

During my Cornish Fairings research, I found this interesting video on YouTube and thought I would share here too. A little history lesson for us all and a chance to see the way these are made in bulk!

NOW ON TO THE RECIPE!

Here they are, rolled and ready for baking


Fresh out of the oven



A gorgeous batch of cookies

RECIPE:
*source recipe (adapted) : Cornish Fairings, The Great British Book of Baking

WHAT YOU NEED

100g all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
40g fine granulated sugar
50g unsalted butter, chilled and diced
1 heaping tablespoon dried blueberries
3 tablespoons golden corn syrup (warmed in microwave for 15 seconds on HIGH)


MAKE IT

PREHEAT OVEN 375F
LINE 2 cookie sheets with parchment paper

IN MEDIUM BOWL, combine first 5 ingredients
ADD butter and cut in with pastry cutter until crumb-like consistency is reached
STIR in blueberries
ADD CORN SYRUP and stir with wooden spoon until combined into a somewhat stiff dough

ROLL dough into marble sized balls and place, spaced apart, on cookie sheet. This recipe yields approx. 18 cookies
BAKE 7-8 minutes rotating 1/2 way

LET COOL in pans 1-2 minutes before moving cookies to a cooling rack. Let cool completely

PERFECT WITH A CUP OF TEA!


Also seen here: