Cornish Buttery Shortbread

175g Cornish Butter (Trewithen dairy is our favourite)

75g Caster Sugar

175g Plain Flour

75g Fine Semolina

1. Preheat oven to gas mark 2/150°C.

2. Beat the butter in a bowl with an electric whisk, then beat in the sugar.

3. Stir in the sifted flour and the semolina with a spoon. Then gently bring together all of the dough using your hands,
but try to touch it as little as possible so it doesn’t get too greasy.

4. Put the dough onto a floured worktop and roll out until it is round and transfer to a 20cm round flan tin with a loose
base.

5. Prick the dough all over using a fork to stop it from rising during cooking.

6. Bake for 1-1 ¼ hours in the middle of the oven until it is very lightly golden.

7. Use a blunt knife to mark out squares onto the surface of the shortbread whilst it is still warm.

8. Cool in the tin, then take out and dust with more caster sugar.

For something different, try heart and star shaped shortbread biscuits

Same as above but use heart and star shaped cutters to cut into shapes and place on greased baking tray. Bake in oven for 15 – 20 mins or until lightly golden.

Once they’ve cooled down, decorate with you favourite coloured icing.

Cornish Fairings

4oz Self Raising Flour

1 level tsp ground ginger

1 level tsp mixed spice

2oz Stork or other cooking margarine

2oz caster sugar

1 level tblsp golden syrup

1. In a mixing bowl, sieve the flour and mix in the spices.

2. Rub in the margarine until you have a breadcrumb consistency. Add the sugar.

3. Gently heat the syrup and add that too and mix well.

4. Roll teaspoonful amounts of the mixture into balls, place on lightly oiled baking tray giving the fairings enough room
to expand and flatten slightly with your fingers.

5. Bake at gas mark 6 (205°c) for 5 mins (or gas mark 5 for 7 mins) until golden brown. Leave to set slightly before
cooling on a wire rack.

Perfect with a cup of real Cornish tea!