Yesterday (by my time, at least; time zones make it more complex internationally) my older sister posted a recipe for Ginger Fairings. Today, I procured the necessary ingredients, and made baking happen. Reproduced is her recipe, with my annotations.
8 oz plain flour (yes, by weight. You Americans only use volume because way back when, accurate scales were hard to come by)
4 oz margarine (really margarine. 99.9% of the time, butter is better for baking. This is the exception)
4 oz granulated sugar
4 oz golden syrup (2 tablespoons or thereabouts) (Americans and expats in America can substitute with a roughly 2:1 mix of light corn syrup and mild molasses - it's not right, but it's close enough as long as you don't mind them being crunchy instead of chewy. And you really should weigh this - two tablespoons was nowhere near enough, I had to add more as the mixer went. When weighing, I suggest using a small bowl that you've greased. Cooking spray works well for this.)
1/2 teaspoon bicarbonate of soda
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon mixed spice (doesn't seem to be sold by Safeway; I used a quarter-teaspoon each of nutmeg and cloves, and a half-teaspoon of allspice, and I'm happy with that)
Preheat oven to 200 degrees C/Gas Mark 6/395 degrees F
EITHER sift together dry ingredients, rub in margarine, add syrup and mix together to form a smooth pliable paste
OR (what I do) bung everything into food processor and whizz until it forms a ball
By hand, roll into a long sausage. Cut off small sections and shape into balls (makes 32). Place on greased baking tray, leaving plenty of room for spreading. Bake on top shelf until golden (about 7 minutes), then on a lower shelf to drop and spread for 4 - 5 minutes. When you take them out of the oven, slap the baking sheet down onto a heat-resistant surface (the top of your stove is generally ideal, being solid and heatproof) to get rid of the domed appearance. If you ever had an Apple III, this will likely be familiar to you. Cool on a wire rack (best left on baking sheet for a few minutes if possible - they're very fragile at first). Do attempt not to burn your mouth eating them - this is the tricky part, as they smell absolutely gorgeous.
And this is what they look like:
Yes, I know the recipe says that it makes 32, and there are only 31 there. You don't think I'd post this without making sure they were right, now do you?