Debbie's Cornish Splits



1½lb strong white bread flour*

2oz lard  or 1oz Trex for vegetarian option

½ tsp salt

14 fl oz water - between warm and hot!

Should be able to keep your finger in it

without feeling too hot!

Level tsp granulated sugar

1oz fresh yeast or equivalent dried

*Swap the flour for multiseed or

wholemeal to make delicious rolls.



Stir the sugar into the water, add the yeast and

leave to activate.

Rub the fat into the flour and make a well in the

middle. Sprinkle the salt around the edge of the flour (to keep it away from the yeast in the next step).

When the yeast has risen to the top of the water

add to the flour, avoiding the salt.

Mix and knead until it forms a soft smooth dough

Prove in warm place for 20-25 mins until double

in size.

Heat oven to 175-200C, depending on your oven- 

it needs to be hot!

Tip out dough, knead again and roll out.

Cut out with plain biscuit cutter, med size.

Put onto greased tray.

Cover with cling film loosely and prove for up to 10 mins.

Bake for approximately approx 10 mins until brown

Cool on wire rack (but delicious served warm).

Filling options

Proper Cornish Cream Tea - Cut in half and spread with jam, then top with clotted cream.

Thunder and Lightning – Cut in half and spread with Golden Syrup, then top with clotted cream.

Matrimony – Cut in half and spread with butter, then top with a homemade all butter thin sweet biscuit (recipe to follow!).