Cornish Splits Recipe
Cornish Splits Recipe with Flour, Yeast, Sugar, Butter & Milk.
INGREDIENTS
1 lb (450g) Plain Flour
Pinch of Salt
1/2 oz (12g) Yeast
1 teaspoon Castor Sugar
1 oz (25g) Butter
1/2 pint (300ml) Milk
METHOD
Sift the Salt and Flour into a bowl. Stir the Yeast into the Sugar. Melt the Butter in the Milk. When tepid, stir the Butter and Milk into the Yeast. Then add the Flour to a form a dough.
Stand the bowl, covered, in a warm place until the dough is well risen. Knead and shape it into rounds half an inch thick. Brush them with Milk, and bake them for 15 minutes, close together in a hot oven (350F / 180C / Mark 4) in a buttered baking tin. Serve hot or cold with Butter or Clotted Cream and Strawberry Jam.
Based on the Cornish Splits recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).