Cornish Splits Recipe

These classic Cornish splits are a delightful treat that combines the sweetness of sugar and spices with the tender softness of freshly baked dough. Filled with a delicious mixture of dried fruits and spices, these sweet treats are perfect for a snack or dessert, and are sure to become a new family favorite.

Ingredients

• 225g strong white bread flour
• 1 x 7g sachet fast action dried yeast
• 1 tsp salt
• 25g unsalted butter, melted
• 150ml lukewarm milk
• 1 large egg, beaten
• 150g caster sugar
• 100g dried fruit (such as raisins, currants, sultanas)
• 1 tsp mixed spice
• 1 tsp ground cinnamon

Instructions

In a large mixing bowl, combine flour, yeast, and salt. Mix well to combine.

In a separate bowl, whisk together melted butter, lukewarm milk, and beaten egg.

Gradually add the wet ingredients to the dry ingredients and mix until a smooth dough forms. Knead the dough on a floured surface for 10 minutes, until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat your oven to 220°C (425°F). Punch down the dough and turn it out onto a floured surface.

Divide the dough into 10 equal pieces and roll each piece into a ball.

Flatten each ball slightly, then use your thumbs to make an indentation in the center of each round. Fill the indentation with a spoonful of caster sugar, a few dried fruits, and a pinch of mixed spice and cinnamon.

Fold the dough over the filling to form a triangle or a square shape, and press the edges together to seal.

Place the Cornish splits on a baking sheet lined with parchment paper, leaving about 1 inch of space between each split. Bake for 15-20 minutes, or until golden brown.

Remove from the oven and let cool on a wire rack before serving.

Notes

Use a high-quality strong white bread flour for the best results.

Make sure the yeast is not past its expiration date and the water is lukewarm, not hot or cold.

Don’t overmix the dough, as this can lead to a dense Cornish split.

If you find the dough too sticky, add a little more flour.

If it’s too dry, add a little more milk.

For a more even rise, make sure the dough is in a warm, draft-free place.

Keep an eye on the splits while they’re baking, as they can quickly go from perfectly golden to burnt.

You can also add other dried fruits or nuts to the filling to give the Cornish splits a personal touch.

Tradition dictates that Cornish splits are served with a pat of butter, so don’t forget to have some on hand.

Nutrional Value

• Energy: 234 kcal
• Fat: 7.5g
• Saturated Fat: 3.6g
• Carbohydrates: 39.4g
• Sugars: 14.1g
• Fiber: 1.4g
• Protein: 4.3g
• Salt: 0.3g