Traditional Cornish Splits
Method
Contributed by Sandie Edney at Lostwithiel Community Centre kitchen. Cornish Splits are a semi-sweet roll that you use instead of scones for cream teas. They are what the Cornish traditionally served but sadly not around much now. The LCCK are trying to revive the tradition by selling them and other traditional Cornish cakes and bakes at the Local Produce Market at Lostwithiel. There are several recipes for them but this is the best one they've found so far:
Warm the milk. Cream the sugar and yeast together and mix with milk. Sieve together flour and salt then rub in lard or butter. Add this to the liquid to form a soft dough. Knead thoroughly. Leave in a warm place to rise, knead again and shape into round buns (each weighing around 3oz). Place the buns on a lightly floured baking tray and leave to prove once more. Bake for around 15 minutes at 200c (adjust temperature for fan ovens).
These can be served hot, cut open and buttered or cold with jam and cream.
Ingredients
2oz lard (you can use unsalted butter instead)
1 lb white flour
1 tsp salt
1oz fresh yeast
1 tsp caster sugar
1/2 pt milk
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