Bite-size bakes to enjoy with coffee!
WE LOVE… CORNISH FAIRINGSpg34 //CRUMBLE SLICES pg36 //STRAWBERRY SHORTBREAD pg38
Dunked in melted chocolate…
For the Dark ‘n Stormy® Biscuits, see page 37
Cornish fairings
SERVES 18
100g (3½oz) butter, unsalted, at room temperature
100g (3½oz) Billington’s Unrefined Golden Caster Sugar
2 tbsp golden syrup
175g (6oz) Allinson Self-Raising White Flour
2 tsp ground ginger
½ tsp ground mixed spice
½ tsp ground cinnamon
½ tsp bicarbonate of soda a pinch of salt
1 Preheat the oven to 180°C/Gas Mark 4. Line two baking trays with baking parchment.
2 Melt the butter, sugar and golden syrup in a pan over a low heat.
3 Sift the flour, ginger, mixed spice, cinnamon, bicarbonate of soda and a pinch of salt into a bowl, then tip in the melted butter mixture and gently stir to form a smooth dough.
4 Place heaped teaspoonfuls of the mixture on to baking sheets, about 3cm (1¼in) apart to allow room for them to spread. Flatten slightly with a knife.
5 Bake for 8-10 minutes until golden brown. Allow to cool and harden on the baking tray for 10 minutes before cooling.
Vegan chocolate & raisin cookies
MAKES 1 COOKIE LOG
250g (9oz) Stork margarine
100g (3½oz) golden caster sugar
50g (1¾oz) light muscovado sugar
1 tsp vanilla bean paste
1 tsp sea salt flakes
325g (11½oz) plain flour
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September 2020
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