Nathan Outlaw’s Cornish fairings biscuits
Enjoy a baking session with this low-potassium, low-phosphate biscuit recipe.
Chef
Ingredients
115g plain flour
55g caster sugar
1 level teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon mixed spice
1½ teaspoon ground cinnamon
60g unsalted butter, cubed
50g golden syrup
1 tablespoon icing sugar (optional)
Method
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Step 1
To make the biscuit dough, sieve all the dry ingredients together into a large bowl. Rub in the cubes of butter with your fingertips until the mixture resembles fine breadcrumbs.
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Step 2
Gently warm through the golden syrup in a small pan so that it is slightly runnier. Pour it over the crumb mixture and mix well until it comes together as smooth dough. Take care not to overwork it as it will become tough.
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Step 3
Wrap the dough in cling film and transfer to the fridge to rest for 30 minutes. You could freeze half the dough at this stage if you wish to make a smaller batch.
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Step 4
Preheat the oven to 170°C/ 140°C fan/ gas mark 3. Remove the dough from the fridge and divide into at least 20 even portions (approximately 10g each). Use your hands to roll each piece into a small ball.
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Step 5
Arrange the balls across a lined baking tray and bake for 10-12 minutes until golden brown and slightly flattened.
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Step 6
After you have removed the biscuits from the oven, transfer them to a wire rack and leave them to cool. Once they have cooled, dust with the icing sugar to serve (optional).
Food facts
The flour, sugar and golden syrup are the main sources of carbohydrate in this main meal and the value has been provided for those who have been trained in insulin adjustment.
These biscuits are low in potassium and can be enjoyed on special occasions as part of a low potassium diet.
This recipe is low in phosphate, however, still contains some phosphate mainly due to the baking powder. Therefore, a phosphate binder should be taken as directed if prescribed.
These biscuits are low protein, if you have been advised to reduce your protein then these biscuits can be enjoyed on special occasions.
Use gluten-free flour.
Use vegan butter.
These biscuits are high in salt (due to the bicarbonate of soda), fat and sugar, therefore should only be enjoyed as part of a special occasion and in small amounts, for example 1-2 biscuits.
Once made, keep in an airtight container, and consume within three days. If you wish to make a smaller batch, simply freeze half the dough at step three and keep for another time.